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Recipe By :Shirley Scrafford
Serving Size : 4
Amount Measure Ingredient — Preparation Method
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1/2 cup Suriny rice bran oil
1/2 cup lemongrass — chopped from bottom 4″ of stalk
3 Tablespoons fresh ginger — chopped
2 Tablespoons fresh lime juice
2 teaspoons lime zest — grated
4 7 ounce mahi-mahi fillets
Cook oil, lemongrass, and ginger in a small saucepan over low heat for 15 mnutes to develop flavor. Cool completely. Strain oil into small bowl.
Whisk 1/4 cup ginger oil, lime juice and lime peel in medium bowl to blend. Season with salt and pepper.
Prepare grill or grill pan. Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill until fish is cooked through, about 3 minutes per side. Transfer to plate and drizzle with vinaigrette and serve.
Note – Would work with snapper or salmon.
Per Serving – 453 Calories; 30g Fat (60.2% calories from fat); 41g Protein; 4g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 128mg Sodium. Exchanges: 6 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat.