Related recipes: Chile Peppers, Citrus, Fish, Halibut, Herbs, Low-Carb, Main Dishes, National Fisheries Institute, Salmon, Seafood, Shark, Summer, Swordfish, Tomatoes, Tuna
Yield: 4 servings
4 6 oz swordfish* steaks
1/4 cup unsweetened orange juice
2 tsp reduced-calorie margarine, melted
1/8 tsp onion powder
Summer Salsa
1 cup chopped tomato
1/2 cup diced avocado
2 Tbs finely chopped red onion
1 Tbs chopped cilantro
2 tsp lime juice
1/4 tsp salt
Optional: 1 tablespoon chopped, seeded jalapeno pepper
Grilled Swordfish:
Place fish in a shallow dish; set aside.
Combine the next 3 ingredients; mix well and pour over steaks. Cover and refrigerate 1 hour, turning once. Meanwhile, prepare Summer Salsa.
Remove steaks from marinade; set aside. Coat grill rack with vegetable cooking spray. Place steaks on grill 4 to 5 inches from medium hot coals. Grill, brushing with marinade and turning once, just until fish begins to flake when tested with a fork, allowing 3 to 4 minutes on each side.
To serve, transfer fish to individual serving plates. Serve with Summer Salsa.
Summer Salsa:
Combine all ingredients in a non-reactive dish. Yield: 1 ¾ cups.
*Alternate species: halibut, shark, tuna or salmon
Recipe courtesy of the National Fisheries Institute
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.