Charbroiled Swordfish with Citrus Salsa
Yield
4 servingsPrep
15 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
swordfish steaks
5 ounces each |
*
|
| 1 | each |
grapefruit
ruby red, peeled |
|
| 2 | each |
oranges
peeled, sectioned |
|
| 2 | each |
limes
peeled, sectioned |
|
| 1 | each |
lemons
peeled, sectioned |
|
| 1 | cup |
sweet bell peppers
red, green and yellow |
*
|
| 1 | medium |
red onion
finely diced |
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | tablespoon |
mint leaves
chopped |
|
| 1 | ounce | tequila | |
| 1 | tablespoon | corn oil |
|
| 1 | dash | salt |
*
|
| 1 | dash | black pepper |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
Prepare the Citrus Salsa-- Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.
Grill the Swordfish-- Season the swordfish steaks with salt and pepper to personal taste.
Brush lightly with one tablespoon corn oil.
Grill.
Spoon the Citrus Salsa over the charbroiled swordfish steaks.
Garnish with mint sprigs.
Serve with saffron rice, fresh asparagus, and baby carrots.
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