Swordfish Mexicana

Swordfish Mexicana
Photo by Karry Hosford

Ingredients

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

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