Saute Lehi with Puna Papaya Pepper Relish
Yield
2 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 4 | ounces |
lehi fillet
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
papayas
ripe, diced |
*
|
| 1 | cup |
pineapple
ripe, diced |
*
|
| 1 | tablespoon |
chili sauce
sweet |
|
| ¼ | cup |
sweet red bell peppers
diced |
*
|
| 1 | teaspoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 115.6 | ml/g |
lehi fillet
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
papayas
ripe, diced |
*
|
| 237 | ml |
pineapple
ripe, diced |
*
|
| 15 | ml |
chili sauce
sweet |
|
| 59 | ml |
sweet red bell peppers
diced |
*
|
| 5 | ml |
cilantro
chopped |
|
Directions
Season fillets with salt and pepper.
Sauté fillets in olive oil until done.
In a bowl, toss papaya, pineapple, chili sauce, bell peppers and cilantro.
Serve relish along with the lehi.
