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Ingredients Jump to Instructions ↓

  1. 1 pounds Fresh or frozzen swordfish or halibut steaks,

  2. 3/4" thick

  3. 1/2 cup Tangerine or orange juice

  4. 2 tablespoons Brown sugar

  5. 2 tablespoons Red wine vinegar

  6. 2 mediums Tangerines, peeled, seeded and chopped

  7. 1 medium Red onion, chopped (1/2C)

  8. 2 tablespoons Snipped parsley

  9. 1 small Jalapeno pepper, seeded and finely chopped, opt.

  10. 1 large Clove garlic, minced

Instructions Jump to Ingredients ↑

  1. Thaw frozen fish. Cut into serving size pieces. Combine tangerine juice, brown sugar and vinegar in a medium skillet. Bring just to boiling. Reduce heat and simmer, uncovered, 5-6 minutes or until mixture becomes syrupy, stirring often. Remove from heat. Spray the unheated rack of a broiler pan with nonstick cooking spray. Place fish on rack. Brush both sides of fish with 1 tablespoon of the juice mixture. Broil 4" from heat 6-8 minutes or until fish flakes easily with a fork. Meanwhile, for relish, combine chopped tnagerine, onion, parsley, jalapeno pepper and garllic in a medium bowl. Add remaining juice mixture. toss gently to mix. Serve fish with relish.

  2. servings. Per serving: 202 cal., 5g fat, 45mg chol., 106mg sod., 16g carb., 1g fiber, 23g pro., ½ vegetable, ½ fruit and 3 meat exchanges. BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95

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