• 4servings
  • 304calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, D, E
MineralsNatrium, Fluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 swordfish steaks,

  2. 1 inch thick (about 1-1/2 pounds)*

  3. 1 cup baby carrots, cut lengthwise into halves

  4. 2 green onions, cut into 1-inch pieces

  5. 3 tablespoons lime juice

  6. 1/2 teaspoon salt, divided

  7. 1/2 teaspoon chili powder

  8. 1/2 cups chopped tomatoes

  9. 1 cup frozen corn, thawed

  10. 1 can (4 ounces) chopped green chilies, drained

  11. 2 tablespoons chopped fresh cilantro

  12. 1 tablespoon margarine or butter

Instructions Jump to Ingredients ↑

  1. Place fish and carrots in saucepan just large enough to hold them in single layer. Add onions, lime juice, 1/4 teaspoon salt and chili powder. Add enough water to just cover fish.

  2. Bring to a simmer over medium heat. Cook 8 minutes or until center of fish begins to flake when tested with fork. Transfer to serving plates with spatula.

  3. Meanwhile, to prepare salsa, combine tomatoes, corn, chilies, cilantro and remaining 1/4 teaspoon salt in medium bowl; toss well.

  4. Drain carrots; add margarine. Transfer to serving plates; serve with salsa.


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