Swordfish Mexicana

Swordfish Mexicana
Photo by Karry Hosford

Ingredients

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

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

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