Fish: 4 pt. Swordfish Santa Fe
Source of Recipe
Maple
List of Ingredients
1/3 cup lime juice
1/3 cup beer
2 cloves garlic -- minced
1 teaspoon vegetable oil
1 tablespoon ground cumin
1 tablespoon Dijon mustard
1/4 teaspoon salt
6 4oz swordfish steaks -- 1/2" thick
vegetable cooking spray
Salsa Fresca (recipe follows)Recipe
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.
Original poster's note: 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.
Serves 6. 4 WW points per serving.
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SALSA FRESCA:
1 cup tomato -- coarsely chopped
1/3 cup onion -- chopped
1/4 cup green pepper -- chopped
1 1/2 tablespoons lime juice
3 tablespoons fresh cilantro -- chopped
1 teaspoon jalapeno chile pepper -- seeded and chopped
1 clove garlic -- minced
2 tablespoons spicy vegetable juice (such as V-8)
1/8 teaspoon ground cumin
Combine all ingredients. Cover and chill 30 minutes. Yield: 1 3/4 cups.
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