02-08-2005, 03:20 AM
8 - 4 ounce. triggerfish fillets
5 tablespoons olive oil Sea salt (or regular salt)
5 ounces (1/2 bag) fresh. washed spinach
Chopped parsley for garnish
[left]SALSA ingredients:
1 fresh mango - peeled, cored and diced
1 fresh tomato. diced
1 medium sweet onion, chopped
1 /4 cup fresh cilantro, chopped
1 /2 teaspoon sea salt (or regular) fresh squeezed juice of 1/2 lime [/left] [left] [/left] [left]Combine salsa ingredients in a bowl, cover and refrigerate for 2 - 12 hours. Stir again to blend. [/left] [left]Arrange spinach to fill and slightly hang over the sides of a medium sized shallow casserole dish. [/left] [left]Micro wave spinach for 1 minute max. Lightly salt the fish fillets and set into very hot olive oil in a frying pan over high heat. [/left] [left]Sear only until golden brown on one side. approx. 2-3 minutes. Gently turn with spatula. [/left] [left]After turning the last of the fillets, immediately begin removing the fillets in the same order as you turned them as not to overcook. [/left] [left]Arrange the fillets on the bed of spinach golden side up.[/left] [left]Spoon 1 /2 of the salsa over the dish and serve the other half on the side. [/left] [left]Place casserole in a pre-heated 400 degree oven for 5-6 minutes. [/left] [left]Garnish with chopped parsley. [/left] [left]Serve with your favorite warm rolls and a side of either julian steamed carrots and green beans or corn. [/left]
5 tablespoons olive oil Sea salt (or regular salt)
5 ounces (1/2 bag) fresh. washed spinach
Chopped parsley for garnish
[left]SALSA ingredients:
1 fresh mango - peeled, cored and diced
1 fresh tomato. diced
1 medium sweet onion, chopped
1 /4 cup fresh cilantro, chopped
1 /2 teaspoon sea salt (or regular) fresh squeezed juice of 1/2 lime [/left] [left] [/left] [left]Combine salsa ingredients in a bowl, cover and refrigerate for 2 - 12 hours. Stir again to blend. [/left] [left]Arrange spinach to fill and slightly hang over the sides of a medium sized shallow casserole dish. [/left] [left]Micro wave spinach for 1 minute max. Lightly salt the fish fillets and set into very hot olive oil in a frying pan over high heat. [/left] [left]Sear only until golden brown on one side. approx. 2-3 minutes. Gently turn with spatula. [/left] [left]After turning the last of the fillets, immediately begin removing the fillets in the same order as you turned them as not to overcook. [/left] [left]Arrange the fillets on the bed of spinach golden side up.[/left] [left]Spoon 1 /2 of the salsa over the dish and serve the other half on the side. [/left] [left]Place casserole in a pre-heated 400 degree oven for 5-6 minutes. [/left] [left]Garnish with chopped parsley. [/left] [left]Serve with your favorite warm rolls and a side of either julian steamed carrots and green beans or corn. [/left]