Grilled Swordfish with Summer Salsa
Related recipes: Chile Peppers, Citrus,
Fish, Halibut, Herbs,
Main Dishes, National Fisheries Institute,
Salmon, Seafood,
Shark, Swordfish, Tomatoes,
Tuna
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