The peppery seeds of the papaya are edible. Reserve about a tablespoon to give the salsa additional flavor.
Oxmoor House JANUARY 2005
1. Combine first 7 ingredients in a medium bowl; toss gently. Cover and chill.
2. Sprinkle fillets with salt and pepper. Heat a large nonstick skillet over high heat until hot. Coat fillets with cooking spray; add fillets to pan. Cook fillets 1 minute on each side or just until lightly browned. Reduce heat to medium, and cook, uncovered, 7 minutes or until fish flakes easily when tested with a fork.
3. Place fillets on individual serving plates; spoon salsa over fillets.
carbo rating: 10
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