Curried swordfish with tropical fruit salsa
4 Servings
Ingredients
| Quantity | 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 | 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 |
| Vegetable cooking spray | ||
Directions
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.