Broiled swordfish with tangerine onion relish ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozzen swordfish or halibut steaks, 3/4\" thick |
| ½ | cup | Tangerine or orange juice |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Red wine vinegar |
| 2 | mediums | Tangerines, peeled, seeded and chopped |
| 1 | medium | Red onion, chopped (1/2C) |
| 2 | tablespoons | Snipped parsley |
| 1 | small | Jalapeno pepper, seeded and finely chopped, opt. |
| 1 | large | Clove garlic, minced |
Directions
Thaw frozen fish. Cut into serving size pieces. Combine tangerine juice, brown sugar and vinegar in a medium skillet. Bring just to boiling. Reduce heat and simmer, uncovered, 5-6 minutes or until mixture becomes syrupy, stirring often. Remove from heat. Spray the unheated rack of a broiler pan with nonstick cooking spray. Place fish on rack. Brush both sides of fish with 1 tablespoon of the juice mixture. Broil 4" from heat 6-8 minutes or until fish flakes easily with a fork. Meanwhile, for relish, combine chopped tnagerine, onion, parsley, jalapeno pepper and garllic in a medium bowl. Add remaining juice mixture. toss gently to mix. Serve fish with relish. 4 servings.
Per serving: 202 cal., 5g fat, 45mg chol., 106mg sod., 16g carb., 1g fiber, 23g pro., ½ vegetable, ½ fruit and 3 meat exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95