GRILLED RED SNAPPER WITH TROPICAL SALSA

[Okwes]

GRILLED RED SNAPPER WITH TROPICAL SALSA

Makes: 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Info: diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS

- 1 whole red snapper, dressed (about 2 pounds)
- 3 tablespoons lime juice
- 2 cloves garlic, minced
- Tropical Salsa (recipe follows)
- Lime wedges, as garnish
- Cilantro or parsley sprigs, as garnish

DIRECTIONS

Pierce surfaces or fish with long-tined fork;
rub with lime juice and garlic. Refrigerate,
covered, in large glass baking dish 2 hours.

Grill fish over medium-hot coals, or bake,
uncovered, at 400 degrees F., until fish is
tender and flakes with a fork, 20 to 25 minutes.

Arrange fish on serving platter; spoon Tropical Salsa
around fish. Garnish with lime wedges and cilantro.

TROPICAL SALSA
Makes about 1-1/2 cups

INGREDIENTS

- 1/2 cup cubed papaya or mango
- 1/2 cup cubed pineapple
- 1/2 cup chopped tomato
- 1/4 cup chopped, seeded cucumber
- 1/4 cup cooked black beans
- 1/2 teaspoon minced jalapeno chili
- 2 tablespoons finely chopped cilantro
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 2-3 teaspoons sugar

DIRECTIONS

Combine papaya, pineapple, tomato, cucumber, black
beans, jalapeno chili, and cilantro in small bowl;
add combined orange and lime juice and sugar and toss.
Refrigerate until serving time.