Tuesday, May 21, 2019

Caribbean White Fish with Mango Orange Relish - Phase 1 lunch

Light and fruity- perfect lunch for a sunny day on the patio!


Caribbean White Fish with Mango Orange Relish
Phase 1 lunch
Serves 2

1 mango, peeled and chopped
2 medium oranges, peeled and sectioned
1/2 cup chopped roasted red sweet pepper
2 T vinegar
1 T chopped fresh cilantro

12 oz fresh or frozen white fish fillets
1 lemon
¼ tsp salt
Pinch of black pepper
½ tsp fresh thyme leaves, minced
2 tsp ground cardamom
Chopped fresh chives

For Mango-Orange Relish: In a medium bowl, combine the mango, oranges, roasted red sweet pepper, vinegar and cilantro. 
Chill, covered, for 2 to 4 hours before serving.

Meanwhile, thaw fish, if frozen. Rinse; pat dry. Preheat oven to 375 degrees.

In a shallow dish, combine salt, pepper, thyme cardamom.  Squeeze the lemon over the fish, them coat both sides of each fillet with the mixture.
Place the fish on a rack placed on a baking sheet, and bake for 10-15 minutes, until fish flakes easily with a fork. Serve fish topped with Mango-Orange Relish and chives and lots of grilled veggies. 



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