|Serving Size||½ of recipe|
|Total Fat||13.5 g|
|Saturated Fat||2 g|
|Total Carbohydrate||6.5 g|
|Dietary Fiber||1.0 g|
|Marinating Time||30 minutes to 12 hours|
|Dried paprika||1 teaspoon|
|Dried ginger||1 teaspoon|
|Fresh ground pepper||¼ teaspoon|
|Olive oil||1 teaspoon|
|Artic char filet (or salmon)||¾ pound (cut into 2 pieces)|
||small amount to drizzle over fish|
- Mix together paprika through pepper in a small bowl.
- Coat baking dish with 1 teaspoon of oil. Place char filets skin-side down on the baking dish. Rub spice mixture onto char and then drizzle with the rum. Cover with plastic wrap and let marinate at room temperature for about 30 minutes, or place in the refrigerator and let marinate for up to 12 hours.
- Place artic char on grill or indoor grill pan coated with cooking spray. Grill for about 5 minutes on each side. Serve with sliced lime.
5 lean meats; 0.5 starches
Add ¾ cup coconut milk and ¾ cup water to a medium saucepan. Bring to a boil, add ¾ cup basmati rice, and reduce heat to low. Simmer with cover on for about 15 minutes, until most of the liquid is absorbed. Let stand for a few minutes before serving. For an even creamier taste, mix in some extra coconut milk to the finished rice.
Slice 1/3 of a pineapple and ½ a mango into long ½-inch thick strips. Grill for about 2 minutes on each side, until just warmed and lightly browned. (Use leftover fruit for fruit salad.)
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