Grouper à la Mango

recipe
There's no sugar in the salsa--the sweetness is from the vitamin C-packed mango.

Yield:

4 servings (serving size: 1 fillet and 1/2 cup salsa)

Recipe from

Oxmoor House

Nutritional Information

Calories 210
Caloriesfromfat 0.0 %
Fat 2 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 33.7 g
Carbohydrate 13.7 g
Fiber 1.8 g
Cholesterol 63 mg
Iron 1.8 mg
Sodium 387 mg
Calcium 59 mg

Ingredients

1 1/2 cups finely chopped peeled mango (about 2 mangoes)
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt, divided
4 (6-ounce) grouper fillets
1/4 teaspoon ground red pepper
Cooking spray
Cilantro sprigs (optional)

Preparation

1. Preheat oven to 425°.

2. Combine mango, red bell pepper, onion, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss well to combine. Set aside or chill, if desired.

3. Sprinkle fillets evenly with 1/4 teaspoon salt and ground red pepper; arrange in an 11 x 7-inch baking dish coated with cooking spray. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Serve with mango salsa. Garnish with cilantro sprigs, if desired.

carbo rating: 12

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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