Grilled swordfish with mint-cucumber salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Diced seeded peeled cucumber |
| 6 | tablespoons | Chopped red onion |
| 3 | tablespoons | Chopped fresh mint |
| 1 | tablespoon | White wine vinegar |
| 2½ | teaspoon | Olive oil |
| 1½ | teaspoon | Sugar |
| 2 | Swordfish steaks; (about 1 inch thick) | |
| ; (6-to 7-ounce) | ||
Directions
Combine cucumber, onion, mint, vinegar, 1½ teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.
2 Servings; can be doubled.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 545 Calories (kcal); 25g Total Fat; (42% calories from fat); 68g Protein; 9g Carbohydrate; 133mg Cholesterol; 311mg Sodium Food Exchanges: 0 Grain(Starch); 9 ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.