FITDIVER® FAVES
Cashew and Papaya-Crusted Snapper
Marinade
3 tablespoons fresh lemon juice
2 tablespoons dark rum
1 tablespoon soy sauce
1 teaspoon hazelnut or peanut oil
3 garlic cloves, minceds
4 (5 ounce) snapper fillets, no more than 1/2 inch thick
2 cups (2 ounces) stale Italian or French bread cubes
1 1/2 cups cubed papaya
1/2 teaspoon curry powder
1/4 teaspoon salt
1 garlic clove, minced
1 1/2 ounces roasted unsalted cashews
4 tablespoons chopped, mixed fresh herbs
(basil, oregano, thyme, marjoram)
Copyright 1998 by Donna Shields with permission.
Makes 4 servings
Per Serving:
Calories: 275
Fat: 8 grams
Cholesterol: 50 mg
Sodium: 365 mg
Daily Value Vitamin C: 57%
Potassium: 23%
Magnesium: 20%
CARIBBEAN LIGHT
The war between your hat and sunglasses is over. Notch Gear founder, Paul Cunningham is a former United States Marine who lives in Yuma, AZ with his family. Paul had always been frustrated with traditional hats because he loved to wear them and sunglasses but was never able to wear them together the way he wanted to; he was always forced to choose one or the other. Notch was born out of his search for an answer to this problem. Based in Yuma, AZ, Notch was also founded on the principle that it is better to give than it is to receive. So for every hat you purchase, you provide five meals for hungry children in the U.S. and abroad through Children's Hunger Fund.
I wear my Notch cap every day for fitness, coaching, paddling, diving, beach
and golf activities.
-Gretchen M. Ashton,
Founder of ScubaFit