Fish with Mango Salsa
| Heart-friendly Recipe | X |
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This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
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| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
| Quick and Easy Recipe | X |
|---|
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This recipe requires 30 minutes or less for complete preparation.
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Serves: 4 person(s)
Preparation Time: 8 mins
Cooking Time: 6 mins
This dish is tasty and easy to make.
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Ingredients:
1 mango (240g)
1/2 Lebanese cucumber (50g)
1/2 small Spanish onion
2 Tbsp olive oil
1 tsp ground paprika
4 fish fillets (150g each)
7 oz natural, plain, low-fat yoghurt
Directions:To make the mango salsa: Peel the mango, remove the flesh and chop it finely. Chop the cucumber and onion finely and combine with the mango.
Combine the oil and paprika and brush over the fish.
Cook the fish on a non-stick grill (such as a George Foreman)for 3 minutes on each side or until just cooked through.
Serve the fish with the mango salsa and some yoghurt on the side.
Variations:
Avocado can be added to the salsa.
Author:
Fresh Finesse
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