Grilled Swordfish with Summer Salsa
Serves: 4
Calorie: 260, Proteins: 28 g, Total Fat: 11 g, Fiber: 2.80 g, Sugar 8 g.
Preparation
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.