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The Honolulu Advertiser
Posted on: Wednesday, May 3, 2006

Go Caribbean with fruit salsa and any white-meat fish fillet

 •  Sum of all great parts

Associated Press

The mild, sweet flavor of white-meat fish is nicely complemented by a salsa of mango and/or papaya.

Catfish Institute via Associated Press

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Here's a quick weeknight treatment for your favorite white-meat fish fillets. This was created for catfish, but you can use any fresh local fish.


  • 1 teaspoon finely minced garlic

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon ground red pepper

  • 4 boneless fish fillets (any white-meat fish)

  • 2 teaspoons olive oil

    Preheat grill or broiler. In a small bowl, combine garlic, salt and black and red peppers.

    Brush each fillet with 1/2 teaspoon olive oil and sprinkle each with 1/2 teaspoon spice mixture. Grill or broil on a rack 4 inches from heat source for 6 minutes; turn and cook 4 to 6 minutes longer or until the fish is cooked through.

    Serve with tropical fruit salsa (recipe follows).

    Makes 4 servings.


  • 1 cup each diced mango and/or papaya

  • 2 tablespoons chopped cilantro

  • 1 tablespoon minced green onion or chives

  • 1 tablespoon minced jalapeno

  • 2 tablespoons lime juice

  • 1 tablespoon honey

    In a small bowl, combine mango and/or papaya, cilantro, green onion and jalapeno; stir in lime juice and honey.

    Makes about 2 cups.

  • Per serving (fish with salsa): 348 calories, 17 g fat, 31 g protein, 16 g carbohydrate, 1 g fiber, 92 mg cholesterol, 398 mg sodium