Broiled swordfish with tangerine onion relish ^

1 servings

Ingredients

Quantity Ingredient
1 pounds Fresh or frozzen swordfish or halibut steaks, 3/4\" thick
½ cup Tangerine or orange juice
2 tablespoons Brown sugar
2 tablespoons Red wine vinegar
2 mediums Tangerines, peeled, seeded and chopped
1 medium Red onion, chopped (1/2C)
2 tablespoons Snipped parsley
1 small Jalapeno pepper, seeded and finely chopped, opt.
1 large Clove garlic, minced

Directions

Thaw frozen fish. Cut into serving size pieces. Combine tangerine juice, brown sugar and vinegar in a medium skillet. Bring just to boiling. Reduce heat and simmer, uncovered, 5-6 minutes or until mixture becomes syrupy, stirring often. Remove from heat. Spray the unheated rack of a broiler pan with nonstick cooking spray. Place fish on rack. Brush both sides of fish with 1 tablespoon of the juice mixture. Broil 4" from heat 6-8 minutes or until fish flakes easily with a fork. Meanwhile, for relish, combine chopped tnagerine, onion, parsley, jalapeno pepper and garllic in a medium bowl. Add remaining juice mixture. toss gently to mix. Serve fish with relish. 4 servings.

Per serving: 202 cal., 5g fat, 45mg chol., 106mg sod., 16g carb., 1g fiber, 23g pro., ½ vegetable, ½ fruit and 3 meat exchanges.

BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95

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