Grilled swordfish with mint-cucumber salsa

1 servings

Ingredients

Quantity Ingredient
¾ cup Diced seeded peeled cucumber
6 tablespoons Chopped red onion
3 tablespoons Chopped fresh mint
1 tablespoon White wine vinegar
2½ teaspoon Olive oil
1½ teaspoon Sugar
2 Swordfish steaks; (about 1 inch thick)
; (6-to 7-ounce)

Directions

Combine cucumber, onion, mint, vinegar, 1½ teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.

2 Servings; can be doubled.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 545 Calories (kcal); 25g Total Fat; (42% calories from fat); 68g Protein; 9g Carbohydrate; 133mg Cholesterol; 311mg Sodium Food Exchanges: 0 Grain(Starch); 9 ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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