Papaya lime fish adds another tropical-fruit seafood pairing to the archive and helps bridge the salad and cooked-seafood sections. It fits especially well with the site’s citrus-marinated and coconut-based fish dishes, while feeling fresh and different.
If you enjoy this style of Pacific cooking, you may also want to try green pawpaw salad, oka Samoa.
Ingredients
- 1 pound white fish fillets
- 1 cup ripe papaya, diced
- 2 tablespoons lime juice
- 1 tablespoon oil
- Salt to taste
Instructions
- Season the fish lightly with salt and lime juice.
- Cook the fish gently in a pan with a little oil until just done.
- Warm the diced papaya briefly or serve it fresh on top, depending on preference.
- Finish with extra lime juice and serve.
Helpful Tips
- Use firm fish that will not break apart too easily.
- Do not overcook the papaya if you want it to hold shape.
- Serve with rice or root crops.
FAQ
Can green papaya be used instead of ripe papaya?
Yes, though it will give a more savory and less sweet result.
What fish works best here?
A mild firm white fish works best for the citrus and fruit pairing.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 142 kcal |
| Fat | 0.7 g |
| Saturated Fat | 0.4 g |
| Carbohydrates | 13.8 g |
| Protein | 19 g |
| Sodium | 9917.3 mg |
| Cholesterol | 61.2 mg |
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