Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Diced peeled mango |
⅔ cup | Diced peeled papaya |
½ cup | Diced seeded peeled cucumber |
½ cup | Diced seeded plum tomato |
⅓ cup | Diced red bell pepper |
⅓ cup | Chopped red onion |
3 tablespoons | Chopped fresh cilantro |
2½ tablespoon | Finely chopped seeded jalapeno pepper |
1 tablespoon | Fresh lemon juice |
¼ teaspoon | Salt |
4 \N | Swordfish steaks, (6-ounce) (1 inch thick) |
¼ cup | Fresh lemon juice |
4 teaspoons | Curry powder |
1 teaspoon | Cumin seeds |
1 teaspoon | Fennel seeds |
2 teaspoons | Vegetable oil |
\N \N | Vegetable cooking spray |
Combine first 9 ingredients in a bowl; toss well. Cover salsa, and chill 3 hours.
Sprinkle salt evenly over fish, and place in a large shallow dish.
Combine ¼ cup lemon juice and next 4 ingredients (lemon juice through oil); stir well.
Pour juice mixture over fish; cover and marinate in refrigerator 2 hours.
Remove fish from marinade, reserving marinade. Place fish on broiler pan coated with cooking spray; broil 4 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Yield: 4 servings (serving size: 1 swordfish steak and ¾ cup salsa).
Per serving: 279 Calories; 10g Fat (32% calories from fat); 35g Protein; 13g Carbohydrate; 66mg Cholesterol; 293mg Sodium Serving Ideas : Serve fish with salsa.
Recipe by: Cooking Light, Jul/Aug 1995, page 103 Posted to MC-Recipe Digest V1 #421 by igor@... on Jan 28, 1997.