Ginger Swordfish With Orange-Avocado Sal
Source of Recipe
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List of Ingredients
The fish can be broiled or grilled. If you like, substitute another firm-flesh fish such as tuna. Serve with brown rice.
4 (5-ounce) swordfish steaks
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1/4 teaspoon salt
2 navel oranges, sectioned
3 tablespoons orange juice
1/4 cup chopped cilantro
3 tablespoons finely chopped red onion
1/4 teaspoon hot-pepper sauce
1 avocado, peeled, pitted and chopped
Combine fish, lemon juice, oil, ginger, garlic and salt in a large zip-top plastic bag. Squeeze out the air and seal the bag; turn to coat fish. Refrigerate, turning bag occasionally, 1 hour.
Spray broiler rack with nonstick spray; preheat broiler. Meanwhile, prepare salsa. Combine orange sections, juice, cilantro, onion and hot-pepper sauce in a medium bowl. Gently stir in avocado.
Transfer fish from the marinade (discard the marinade) to the broiler rack and broil 5 inches from heat, until just opaque in the center, about 4 minutes on each side.
Recipe
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