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Swordfish Santa Fe
Swordfish with a Southwestern Twist! |
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1/3 cup lime juice
1/3 cup beer
2 cloves garlic, minced
1 tsp. vegetable oil
1 Tbls. ground cumin
1 Tbls. Dijon mustard
1/4 tsp. salt
6 4oz swordfish steaks, 1/2 inch thick
vegetable cooking spray
Salsa Fresca (recipe follows)
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Place first 7 ingredients in a large heavy-duty, zip-top plastic bag. Add swordfish steaks; seal bag, and shake gently until steaks are well coated. Marinate in refrigerator 30 minutes, turning bag occasionally.
Remove steaks from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; remove from heat.
Coat grill rack with cooking spray. Place on grill over medium-hot coals. Place steaks on rack; grill, covered, 3 to 4 minutes on each side or until fish flakes easily when tested with a fork, basting occasionally with marinade.
Transfer steaks to a serving platter; top evenly with Salsa Fresca.
I used the George Foreman grill for this recipe and it took about 5 minutes to cook. I'd advise checking it after 4 minutes.
4 WW points per serving.
Salsa Fresca
1 cup tomato -- coarsely chopped
1/3 cup onion -- chopped
1/4 cup green pepper -- chopped
1 1/2 Tbls. lime juice
3 Tbls. fresh cilantro -- chopped
1 tsp. jalapeno chile pepper -- seeded and chopped
1 clove garlic -- minced
2 Tbls. spicy vegetable juice (such as V-8)
1/8 tsp. ground cumin
Combine all ingredients. Cover and chill 30 minutes. Yield: 1 3/4 cups.
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| Recipe Origin: United States |
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Submitted by: |
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Cheryl
Massachusetts
United States |
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| This recipe has been viewed 5732 times. |
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