Grilled Swordfish with Pineapple Salsa
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Grilled Swordfish with Pineapple Salsa
YIELD Makes 4 servings
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One serving or more of seafood each week is linked with a lower risk of heart disease. All seafood is low in saturated fat and most is low in cholesterol.
INGREDIENTS
| 1 | tablespoon lime juice |
| 2 | cloves garlic, minced |
| 4 | swordfish steaks (5 ounces each) |
| 1/2 | teaspoon chili powder or black pepper |
| Pineapple Salsa (recipe) | |
PREPARATION:
- Combine lime juice and garlic on plate. Dip swordfish in juice; sprinkle with chili powder.
- Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Grill fish, covered, 2 to 3 minutes. Turn over; grill 1 to 2 minutes more or until just opaque in center and still very moist. Top each serving with about 3 tablespoons Pineapple Salsa.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
| Fiber | 1 g |
| Carbohydrate | 6 g |
| Cholesterol | 56 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 28 % |
| Calories | 194 |
| Protein | 28 g |
| Sodium | 183 mg |
DIETARY EXCHANGE:
| Meat | 3 |
| Fruit | 1/2 |
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