Recipe for New Zealand Orange Roughy with Papaya Rice and Fruity Salsa 
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Yield:
12
Ingredients:
Amount Ingredient
RICE ----------------
3 cup parboiled white rice
OR twenty-minute rice
6 cup papaya juice
2 tbl margarine
1/2 tsp salt
1/4 cup fresh chives minced
----------------- FISH ----------------
1/2 lb orange roughy or 12 six-oz fillets
12 oz seafood glaze and basting sauce
(commercial or homemade)
----------------- SPICY FRUIT SALSA ----------------
2 x papaya peeled
seeded and diced
2 x kiwi fruit peeled and diced
1 lrg red bell pepper seeded and diced
1 lrg red onion diced
2 x jalapeno peppers seeded and minced
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
----------------- ACCOMPANIMENTS ----------------
salad
Instructions:
Instructions: SALSA: Combine all ingredients. Cover and refrigerate until ready to serve.

RICE: Prepare papaya rice by bring papaya juice to a boil. Add margarine and salt. Stir in rice. Reduce heat, cover and simmer 20 minutes. Before serving, add chives.

ENTREE: Rinse fillets under cold water; pat dry. Grill fillets over medium heat, 6 inches from source for 3 to 4 minutes each side or until fish flakes easily with a fork. Baste with prepared sauce (your choice).

Serve fillet topped with salsa. Plate with rice and a steamed green vegetable.

MENU - Salad
* New Zealand Orange Roughy
* Fruity Salsa
* Papaya Rice
*

Steamed Green Beans or Sugar Snap Peas

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