Cuban-Style Swordfish - 6g Carbs, 3g Fiber
From: Better Homes and Gardens
Makes 4 servings
1 lb fresh or frozen swordfish steaks, cut 1 inch thick
1 large clove garlic, halved
2 Tbsp lime juice
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/8 tsp salt
Nonstick cooking spray
1 recipe Fresh Tomato Salsa (see recipe below)
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut
fish into 4 serving-size pieces. Rub fish on both sides with cut sides
of garlic. Place fish in a shallow glass dish; drizzle with lime
juice. Cover; marinate in the refrigerator for 30 minutes, turning
once. Drain fish. In a small bowl, combine cumin, black pepper, and
salt; sprinkle onto fish.
2. Coat a cold grill rack with cooking spray. Grill fish on rack of an
uncovered grill directly over medium heat for 8 to 12 minutes or until
fish flakes easily when tested with a fork, turning once halfway
through grilling. Serve swordfish with Fresh Tomato Salsa.
Makes 4 servings
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—Fresh Tomato Salsa—
In a medium bowl, combine:
1 cup chopped red and/or yellow tomato
1/4 cup chopped tomatillo
1/4 cup chopped avocado
2 Tbsp snipped fresh cilantro
1 medium fresh jalapeno chile pepper, seeded and finely chopped
1 clove garlic, minced
1 Tbsp lime juice
1/8 tsp salt
1/8 tsp ground black pepper.
Serve immediately or cover and chill for up to 4 hours.
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Broiler Method:
Preheat broiler. Place fish on the greased unheated rack of a broiler
pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish
flakes easily when tested with a fork, turning once halfway through
broiling.
Nutrition facts per serving:
190 Calories, 8g Total Fat, 2g Saturated Fat, 43mg Cholesterol,
254 Sodium, 6g Carbs, 3g Fiber, 24g Protein
Exchanges: 1 vegetables, 3 very lean meat, 1 1/2 fat