Curried swordfish with tropical fruit salsa

4 Servings

Ingredients

Quantity Ingredient
1 cup Diced peeled mango
⅔ cup Diced peeled papaya
½ cup Diced seeded peeled cucumber
½ cup Diced seeded plum tomato
⅓ cup Diced red bell pepper
⅓ cup Chopped red onion
3 tablespoons Chopped fresh cilantro
2½ tablespoon Finely chopped seeded jalapeno pepper
1 tablespoon Fresh lemon juice
¼ teaspoon Salt
4 Swordfish steaks, (6-ounce) (1 inch thick)
¼ cup Fresh lemon juice
4 teaspoons Curry powder
1 teaspoon Cumin seeds
1 teaspoon Fennel seeds
2 teaspoons Vegetable oil
Vegetable cooking spray

Directions

Combine first 9 ingredients in a bowl; toss well. Cover salsa, and chill 3 hours.

Sprinkle salt evenly over fish, and place in a large shallow dish.

Combine ¼ cup lemon juice and next 4 ingredients (lemon juice through oil); stir well.

Pour juice mixture over fish; cover and marinate in refrigerator 2 hours.

Remove fish from marinade, reserving marinade. Place fish on broiler pan coated with cooking spray; broil 4 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Yield: 4 servings (serving size: 1 swordfish steak and ¾ cup salsa).

Per serving: 279 Calories; 10g Fat (32% calories from fat); 35g Protein; 13g Carbohydrate; 66mg Cholesterol; 293mg Sodium Serving Ideas : Serve fish with salsa.

Recipe by: Cooking Light, Jul/Aug 1995, page 103 Posted to MC-Recipe Digest V1 #421 by igor@... on Jan 28, 1997.

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