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Grilled Swordfish with Mango Salsa


Grilled Swordfish with Mango Salsa

Grilled Swordfish with Mango Salsa

The flavorful salsa adds a hint of the tropics to your holiday fare with mangoes and kiwifruit. Kiwifruit are a good source of vitamin C, an important disease-fighting nutrient.

Yield

Makes 6 servings

Ingredients

2 pounds swordfish steaks, cut 1 inch thick
1-1/2 cups pineapple juice, divided
1 teaspoon minced fresh ginger, divided
2 medium mangoes, peeled and coarsely chopped
4 kiwifruit, peeled and chopped
1 cup pineapple chunks
1 tablespoon brown sugar
1 tablespoon grated orange peel

Preparation

  1. Place fish steaks in resealable food storage bag. Combine 3/4 cup pineapple juice and 1/2 teaspoon ginger in small bowl. Pour over fish, turning to coat. Seal bag. Marinate in refrigerator about 2 hours, turning several times.
  2. Combine remaining 3/4 cup pineapple juice, 1/2 teaspoon ginger, mangoes, kiwifruit, pineapple chunks, brown sugar and orange peel in medium bowl. Cover; refrigerate.
  3. Remove fish from marinade; discard marinade. Arrange fish on rack of broiler pan sprayed with nonstick cooking spray. Broil, 4 inches from heat, 5 minutes on each side or until fish begins to flake easily when tested with fork. Or, grill fish, on covered grill over medium-hot coals, 5 minutes on each side or until fish begins to flake easily when tested with fork. Serve with mango salsa and rice, if desired.

Nutritional Information

Sodium 141 mg
Protein 31 g
Fiber 4 g
Carbohydrate 34 g
Cholesterol 60 mg
Saturated Fat 2 g
Total Fat 7 g
Calories from Fat 19 %
Calories 317

Dietary Exchange

Meat 3-1/2
Fruit 2

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