PAN-ROASTED FISH WITH AV­O­CADO, CHARRED SCALLION, AND PA­PAYA REL­ISH

Prevention (USA) - - FOOD -

AC­TIVE 20 MIN. TO­TAL 25 MIN. SERVES 4

2 scal­lions

2 Tbsp plus

1 tsp olive oil

1 Tbsp lime juice

1 tsp honey

Kosher salt and pep­per

1 jalapeño, thinly sliced

4 6-oz fil­lets striped bass

1 cup diced pa­paya (about

1 small pa­paya)

1 av­o­cado, diced

1. Heat broiler. Place scal­lions on a rimmed bak­ing sheet, driz­zle with 1 tsp oil, and broil un­til charred, about 2 min­utes. Trans­fer to a cut­ting board, let cool, then thinly slice.

2. In a large bowl, whisk to­gether lime juice, honey, and ¼ tsp salt. Stir in jalapeño and scal­lions.

3. Heat re­main­ing 2Tbsp oil in a medium skil­let on medium. Pat fish dry, sea­son with ½ tsp each salt and pep­per, and cook, skin side down, un­til skin is golden brown and crisp, 6 to 7 min­utes. Flip and cook un­til fish is opaque through­out, 3 to 5 min­utes more. Trans­fer to a plat­ter.

4. Fold pa­paya and av­o­cado into jalapeño mix­ture and spoon over fish.

NUTRI­TION (per serv­ing): 295 cal, 32 g pro, 10 g carb, 4 g fiber, 5 g sug­ars (1.5 g added sug­ars), 14 g fat (2.5 g sat fat), 140 mg chol, 485 mg sodium

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