Swordfish Mexicana

Swordfish Mexicana
Photo by Karry Hosford

Ingredients

  • 1 garlic clove, minced
  • Cooking spray
  • ½ teaspoon olive oil
  • ¼ cup chopped tomatillos
  • ½ cup uncooked jasmine rice
  • 1/8 teaspoon salt
  • 2 (6-ounce) swordfish steaks (about 1 inch thick)
  • + 17 more ingredients
    • 1 ½ tablespoons fresh lime juice
    • 2 tablespoons diced peeled avocado
    • 1 ½ tablespoons chopped seeded jalapeño pepper
    • Fish:
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon black pepper
    • 1 cup chopped tomato
    • 1/8 teaspoon ground cumin
    • Salsa:
    • Rice:
    • 1/8 teaspoon salt
    • 1 ½ tablespoons fresh lime juice
    • 2 tablespoons chopped fresh cilantro
    • ½ cup chopped onion
    • 1 teaspoon tomato paste
    • 1 garlic clove, halved
    • 1 cup fat-free, less-sodium chicken broth

To prepare salsa, combine first 9 ingredients. To prepare fish, rub cut sides of garlic over fish; place fish in a small zip-top plastic bag. Add 1 1/2 tablespoons lime juice to bag; seal. Marinate in refrigerator 30 minutes, turning once. Preheat broiler. Remove fish from marinade, discarding ma...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network