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Spicy Fish with Tropical Salsa
Spicy Fish with Tropical Salsa
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Elevate fish with zesty garlic, curry, and crushed red pepper seasoning, balanced by a cooling tropical salsa.
Ingredients:
  • 1 papaya, peeled, seeded, and cut into bite-size pieces
  • 2 kiwifruit, peeled, sliced and slices cut into fourths
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon pepper
  • 1 lb orange roughy, red snapper or cod fillets
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon crushed red pepper
Instructions:
  • Combine all salsa ingredients in a small glass or plastic bowl, mix until well blended, then cover and refrigerate for 1 hour.
  • Preheat the broiler. If the fish fillets are large, cut them into 4 serving pieces. Coat a broiler pan rack with cooking spray. Brush both sides of the fish with Worcestershire sauce. Arrange the fish on the rack. Season the fish with thyme, salt, garlic powder, curry powder, and red pepper.
  • Place the fillets under the broiler, ensuring they are about 4 inches away from the heat source. Cook for approximately 7 minutes or until the fish easily flakes with a fork. Serve alongside fresh salsa for a burst of flavor.

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