Light and fruity- perfect lunch for a sunny day on the patio!
Caribbean White Fish with Mango Orange Relish
Phase 1 lunch
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
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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