(POSTED: July 23, 2006)
With both grilling and broiling options, this fish-and-salsa medley
makes a fantastic summer-fresh and healthy meal any time of year.
1 pound fresh or frozen swordfish steaks, cut 1 inch thick
1 large clove garlic, halved
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Nonstick cooking spray
1 recipe Fresh Tomato Salsa (see recipe below)
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Rub fish on both sides with cut sides of garlic. Place fish in a shallow glass dish; drizzle with lime juice. Cover; marinate in the refrigerator for 30 minutes, turning once. Drain fish. In a small bowl, combine cumin, black pepper, and salt; sprinkle onto fish.
2. Coat a cold grill rack with cooking spray. Grill fish on rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Serve swordfish with Fresh Tomato Salsa. Makes 4 servings.
Fresh Tomato Salsa: In a medium bowl, combine 1 cup chopped red and/or yellow tomato; 1/4 cup chopped tomatillo; 1/4 cup chopped avocado; 2 tablespoons snipped fresh cilantro; 1 medium fresh jalapeno chile pepper, seeded and finely chopped;* 1 clove garlic, minced; 1 tablespoon lime juice; 1/8 teaspoon salt; and 1/8 teaspoon ground black pepper. Serve immediately or cover and chill for up to 4 hours.
Broiler Method: Preheat broiler. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.
Source: Better Homes & Gardens