Grilled Swordfish with Papaya Salsa

Name: Grilled Swordfish with Papaya Salsa
Prep time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 4 swordfish, halibut or other firm fish steaks, 1 inch thick (about 1 1/2 lb); 1 tablespoon grated lime peel; 1/4 cup lime juice; 1/4 cup grapefruit juice; 1/4 teaspoon salt; 1 clove garlic, crushed; 1 large papaya, peeled, seeded and chopped (2 cups); 1/4 red bell pepper, finely chopped; 2 to 3 tablespoons grapefruit juice; 1 tablespoon finely chopped green onion; 1 tablespoon finely chopped fresh cilantro; 1/8 teaspoon salt

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Prep 30 min
Total 2 hr 30 min
Ingredientes 12
Porciones 4

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Melt-in-your-mouth swordfish steaks are the perfect base for this fresh and fruity salsa.

por Qué Rica Vida Cocina

Actualizada Sep 20, 2016

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Ingredientes

Fish

4 swordfish, halibut or other firm fish steaks, 1 inch thick (about 1 1/2 lb)
1 tablespoon grated lime peel
1/4 cup lime juice
1/4 cup grapefruit juice
1/4 teaspoon salt
1 clove garlic, crushed

Salsa

1 large papaya, peeled, seeded and chopped (2 cups)
1/4 red bell pepper, finely chopped
2 to 3 tablespoons grapefruit juice
1 tablespoon finely chopped green onion
1 tablespoon finely chopped fresh cilantro
1/8 teaspoon salt

Instrucciones

1

In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
2

Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
3

Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Consejos de expertos

consejo 1
Brush grill rack with vegetable oil. Heat grill to medium heat. Place fish on grill rack. Cover and grill 10 to 20 minutes, turning once, until fish flakes easily with fork. Serve fish with salsa.
consejo 2
Leftover salsa also goes well over cooked rice or grilled chicken.
consejo 3
Limes at room temperature will produce more juice. Microwave each lime for about 15 seconds, or using pressure and the palm of your hand, roll it back and forth on the kitchen counter.

Información Nutricional

230 Calorías, 8g Grasa total, 30g Proteína, 10g Carbohidratos totales, 6g Azúcares

Información Nutricional

Porción: 1 Serving

Calorías: 230

Calorías derivadas de la grasa: 70

Grasa total: 8g; 12%

Grasa saturada: 2 1/2g; 11%

Grasas trans: 0g

Colesterol: 90mg; 30%

Sodio: 310mg; 13%

Potasio: 920mg; 26%

Carbohidratos totales: 10g; 3%

Fibra dietética: 2g; 6%

Azúcares: 6g

Proteína: 30g

% Valor Diario*:

Vitamina A: 25%; 25%

Vitamina C: 110%; 110%

Calcio: 4%; 4%

Hierro: 6%; 6%

Intercambios:

0 Almidón; 0 Fruta; 1/2 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 0 Vegetal; 4 1/2 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1 Grasa;

Selección de carbohidratos

1/2

*Valores diarios basados en una dieta de 2,000 calorías.

Más acerca de esta receta

Melt-in-your-mouth swordfish steaks are the perfect base for this fresh and fruity salsa.

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