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Ingredients Jump to Instructions ↓

  1. 4 4- to 6-ounce fresh or frozen swordfish steaks

  2. 1 teaspoon finely shredded lime peel

  3. 1/4 cup lime juice

  4. 1/4 cup orange juice

  5. 2 teaspoons reduced-sodium soy sauce

  6. 1 teaspoon ground cumin

  7. 1 teaspoon toasted sesame oil

  8. 2 cloves garlic, minced

  9. 1 cup chopped, peeled, pitted mango

  10. 3/4 cup chopped, seeded watermelon

  11. 1/2 cup chopped, peeled jicama

  12. 1/3 cup chopped red sweet pepper

  13. 3 tablespoons chopped red onion

  14. 2 tablespoons lime juice

  15. 2 tablespoons finely chopped, seeded jalapeno chile pepper

  16. 2 tablespoons snipped fresh mint leaves

  17. 1/4 teaspoon salt Lime slices

Instructions Jump to Ingredients ↑

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For marinade, in a large resealable plastic bag combine lime peel, the 1/4 cup lime juice, the orange juice, soy sauce, cumin, sesame oil, and garlic. Add fish to marinade in bag; seal bag. Turn to coat. Marinate in the refrigerator for 30 minutes. Meanwhile, for salsa, in a medium bowl stir together mango, watermelon, jicama, sweet pepper, onion, the 2 tablespoons lime juice, the jalapeno pepper, mint, and salt. Preheat broiler. Drain fish, discarding marinade. Measure thickness of fish. Place fish on the greased unheated rack of broiler pan. Broil 4 inches from heat for 4 to 6 minutes per 1/2 thickness or until fish begins to flake when tested with a fork. (If steaks are 1 inch or more thick, carefully turn once halfway through broiling.) Serve fish with salsa. If desired, garnish with lime slices.

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