Swordfish with Chili Salsa
Recipe from
Better Homes and Gardens
Fresh cilantro and zesty chili sauce add Tex-Mex flair to grilled swordfish.
Ingredients
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4 6-ouncefresh or frozen swordfish steaks, cut 1 inch thicksee savings
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1small tomato, choppedsee savings
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1/4 cupchili saucesee savings
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1/4 cupsalsasee savings
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2 tablespoonssnipped fresh cilantrosee savings
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1/4 teaspoonground cuminsee savings
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1 tablespoonolive oil or cooking oilsee savings
Directions
1.
Thaw fish, if frozen.
2.
For chili salsa, in a small bowl stir together tomato, chili sauce, salsa, cilantro, and cumin. Cover and chill until serving time.
3.
Brush both sides of fish with oil. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with oil. Serve with chili salsa. Makes 4 servings.
To grill by indirect heat
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, brushing occasionally with oil.
Nutrition information
Per serving: Calories 263, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 67 mg, Sodium 412 mg, Carbohydrate 6 g, Fiber 0 g, Protein 35 g. Daily Values: Vitamin C 20%, Calcium 1%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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