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.
Makes 6 servings
|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|
- 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.
- 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.
- 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.
|Calories from Fat||19 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
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