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Grilled Swordfish with Mango Salsa
Grilled Swordfish with Mango Salsa
Yield: Makes 6 servings
The flavorful salsa adds a hint of the tropics to your holiday fare with mangoes and kiwifruit. Kiwifruit are a good source of vitamin C, an important disease-fighting nutrient.
Ingredients:
2pounds swordfish steaks, cut 1 inch thick
1-1/2cups pineapple juice, divided
1teaspoon minced fresh ginger, divided
2medium mangoes, peeled and coarsely chopped
4kiwifruit, peeled and chopped
1cup pineapple chunks
1tablespoon brown sugar
1tablespoon grated orange peel
Preparation:
1.Place fish steaks in resealable food storage bag. Combine 3/4 cup pineapple juice and 1/2 teaspoon ginger in small bowl. Pour over fish, turning to coat. Seal bag. Marinate in refrigerator about 2 hours, turning several times.2.Combine remaining 3/4 cup pineapple juice, 1/2 teaspoon ginger, mangoes, kiwifruit, pineapple chunks, brown sugar and orange peel in medium bowl. Cover; refrigerate.3.Remove fish from marinade; discard marinade. Arrange fish on rack of broiler pan sprayed with nonstick cooking spray. Broil, 4 inches from heat, 5 minutes on each side or until fish begins to flake easily when tested with fork. Or, grill fish, on covered grill over medium-hot coals, 5 minutes on each side or until fish begins to flake easily when tested with fork. Serve with mango salsa and rice, if desired.
Nutritional Information:
Serving Size:
Sodium
141 mg
Protein
31 g
Fiber
4 g
Carbohydrate
34 g
Cholesterol
60 mg
Saturated Fat
2 g
Total Fat
7 g
Calories from Fat
19 %
Calories
317
Dietary Exchange:
Meat
3-1/2
Fruit
2
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Next: Grilled Swordfish with Pineapple Salsa, Grilled tikka-style chicken skewers with apricot sauce, Grilled Tomato Sauce, Grilled Tri-Colored Pepper Salad, Grilled Tropical Shrimp,
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