Swordfish with Mango-Tomatillo Relish
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
mangos
peeled and diced |
|
| 1 | medium |
tomatillos
husked, washed, diced |
*
|
| ½ | Red |
sweet red bell peppers
seeded, and minced |
*
|
| 2 | tablespoons |
cilantro
fresh, minced |
|
| 2 | tablespoons |
lime juice
|
|
| ⅔ | pound |
swordfish steaks
|
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
mangos
peeled and diced |
|
| 1 | medium |
tomatillos
husked, washed, diced |
*
|
| 0.5 | Red |
sweet red bell peppers
seeded, and minced |
*
|
| 3E+1 | ml |
cilantro
fresh, minced |
|
| 3E+1 | ml |
lime juice
|
|
| 302.4 | g |
swordfish steaks
|
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
Directions
Combine the mango, tomatillo, bell pepper, cilantro and lime juice.
Set aside.
Place the fish on a rack in a baking pan or use a broiler pan and sprinkle fish with pepper.
Bake in a preheated 450℉ (230℃) oven for 12 minutes per inch of thickness.
Serve with the relish on the side.
