Preparation:
*Use 1-1/2 to 2 peppers if a milder flavor salsa is desired.
SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime juice, coriander, and salt to taste in a large bowl. Press down slightly on the mixture to extract some of the tomato juices. Cover the bowl with plastic wrap, and set aside for at least 1 hour to allow the flavors a chance to meld.
TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3 oil to 1/3 lemon juice for a few minutes before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 minutes on each side--or until cooked through, basting occasionally with the reserved marinade. Serve with the salsa and a plate of cornbread.
VARIATION: Substitute swordfish for tuna and replace basil with coriander.
SOURCE: The Legal Seafoods Cookbook |
