Grilled Swordfish with Summer Salsa

Make it a Meal

Add these dishes to make a full meal:

Machu Picchu Platter

Mexican Pork and Bean Soup

Cranberry Apple Walnut Muffins

Wine Pairings

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 4 servings

Ingredients

4 6 oz swordfish* steaks

1/4 cup unsweetened orange juice

2 tsp reduced-calorie margarine, melted

1/8 tsp onion powder

Summer Salsa

1 cup chopped tomato

1/2 cup diced avocado

2 Tbs finely chopped red onion

1 Tbs chopped cilantro

2 tsp lime juice

1/4 tsp salt

Optional: 1 tablespoon chopped, seeded jalapeno pepper

Directions

Grilled Swordfish:

Place fish in a shallow dish; set aside.

Combine the next 3 ingredients; mix well and pour over steaks. Cover and refrigerate 1 hour, turning once. Meanwhile, prepare Summer Salsa.

Remove steaks from marinade; set aside. Coat grill rack with vegetable cooking spray. Place steaks on grill 4 to 5 inches from medium hot coals. Grill, brushing with marinade and turning once, just until fish begins to flake when tested with a fork, allowing 3 to 4 minutes on each side.

To serve, transfer fish to individual serving plates. Serve with Summer Salsa.

Summer Salsa:

Combine all ingredients in a non-reactive dish. Yield: 1 ¾ cups.

*Alternate species: halibut, shark, tuna or salmon

Nutrition facts

Serving Size 1 serving

Calories 260

Calories from Fat 98 (38%)

% Daily Value*

17%Total Fat 11g

11%Saturated Fat 2.3g

Polyunsaturated Fat 2.2g

Monounsaturated Fat 5.4g

18%Cholesterol 53mg

12%Sodium 296mg

22%Potassium 763mg

4%Total Carbohydrate 12g

11%Dietary Fiber 2.8g

Sugars 8g

Sugar Alcohols 0g

57%Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath