Ingredients
- 1 pound flounder fillets
- 7 tablespoons fresh orange juice
- 2 tablespoons cider vinegar
- Grated peel of one orange
- ½ teaspoon ground cumin
- 1 small fresh green chili, seeded and chopped
- ¼ cup finely chopped scallions
- ½ cup chopped jicama, the tropical tuber
- 1 avocado, pitted, peeled and diced
- 2 tablespoons chopped fresh coriander leaves
- Salt and freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
137 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 34 milligrams cholesterol; 228 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Cut the fish into one-inch squares. Place in a glass or ceramic bowl.
- Combine four tablespoons of the orange juice, the cider vinegar, orange peel and ground cumin, mix and pour over the fish. Toss gently, cover and refrigerate overnight.
- Drain the fluid from the fish mixture and fold in the remaining orange juice. Add the chili, scallions, jicama, avocado and coriander. Mix gently.
- Season to taste with salt and pepper and serve.
Dining and Cooking