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|Fish fillets||1 1⁄2 Pound, cooked, skinned and roughly chopped|
|Lime juice||4 Tablespoon|
|Fresh lemon juice||4 Tablespoon|
|Fresh coconut||4 Ounce, grated|
|Red pepper||1 , white pith removed, seeded and shredded|
|Green pepper||To Taste, white pith removed, seeded and shredded|
|Bananas||2 , thinly sliced|
|Tomatoes||4 Medium, chopped|
|Cucumber||1 , peeled and diced|
|Canned pineapple||4 Ounce, drained and chopped|
|Black pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Green chili||1 , finely minced|
|Garlic||1 Clove (5 gm), crushed|
|Sour cream||5 Fluid Ounce|
|Single flight cream||2 Tablespoon|
Serving size: Complete recipe
Calories 1861 Calories from Fat 809
% Daily Value*
Total Fat 94 g144.6%
Saturated Fat 57 g285.1%
Trans Fat 0 g
Cholesterol 560.2 mg
Sodium 2729.3 mg113.7%
Total Carbohydrates 144 g47.9%
Dietary Fiber 28.3 g113.2%
Sugars 82.4 g
Protein 138 g276.3%
Vitamin A 193.9% Vitamin C 544.9%
Calcium 69.2% Iron 39.5%
*Based on a 2000 Calorie diet
Set the mixture aside to marinate in a cool place for 1 hour, basting occasionally.
Drain the fish, reserving 1 tablespoon of the marinade.
Place the fish in a serving bowl and add the remaining salad ingredients.
Toss well and set aside.
To make the dressing, place the reserved marinade and the dressing ingredients in a small mixing bowl.
Blend the dressing thoroughly and pour it over the salad.
Toss well and chill in the refrigerator for 1 hour.
Remove the salad from the refrigerator and toss well before serving.