Pan–seared fish with kiwi–plum–mungo salsa

We had it for lunch and both liked it. I served us double portions.

INGREDIENTS

3/4 cup cubed peeled kiwifruit (about 2 kiwifruit)
3/4cup chopped plums (about 2 plums)
3/4 cup diced mango (about 1/2 mango)
1/4 cup chopped fresh cilantro
1 small jalapeno, seeded and coarsely chopped
2 Tbsp. lime juice (about 1 lime)
1/2 tsp. salt, divided
2 Tbsp. olive oil
4 6-ounce skinless grouper fillets
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Combine kiwifruit, plums, mango, cilantro, jalapeno, lime juice, and 1/4 teaspoon salt in a bowl; stir to combine. Cover and chill until ready to serve.

Heat oil in a large nonstick skillet over medium heat. Season the fish with the remaining 1/4 teaspoon of salt and the pepper. Cook fish 4 to 5 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Serve with Kiwi-Plum-Mango Salsa.

SERVES 4; Prep: 20 min., Cook: 10 min.

NUTRIENTS PER SERVING
274 calories, 11 gms fat, 99 calories from fat, 1 gm saturated fat, 62 mg cholesterol, 542mg sodium, 1 gm dietary fiber, 33 gms protein

http://www.chow.com/recipes/30333-pan-seared-grouper-or-sea-bass-with-chilean-kiwi-plum-mango-salsa

Horta Vrasta - Boiled Leafy Greens

Like spinach, boiled greens wilt and reduce when cooked to a fraction of their original quantity. For four ample servings, I boiled approximately 3 lbs. of greens.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients:

3 lbs. curly Endive or any leafy green of your choice (Chicory, Chard)
White vinegar (for adding to soaking water)
1 tbsp. salt
Extra virgin olive oil (about 2 tbsp.)
Fresh lemon juice to taste (juice of 1 lemon)
Salt and Pepper to taste
Preparation:

Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves.

I soak them in a clean sink with plenty of water and about a cup of white vinegar. Any sand or residue will sink to the bottom of the sink while the greens will float on top. Remove the greens to a colander before draining the water.

Bring a large pot of water to a boil and then add about a tbsp. of salt to the water. Carefully submerge the greens in the pot and boil for about 20 minutes or until the thickest parts of the stems are tender. Be careful not to over boil.

Drain in a colander and place in a bowl. Dress with extra virgin olive oil and lemon juice and a bit of salt and pepper (to taste).

You can serve the greens warm or at room temperature.

http://greekfood.about.com/od/vegetarianrecipe1/r/Horta-Vrasta-Boiled-Leafy-Greens.htm