redteamgo - recipes

« Scallops with Roasted Pepper Butter Sauce | Main | Mexican Black Bean and Spinach Pizza »

August 28, 2004

Swordfish Mexicana

Salsa:
1 cup chopped tomato
1/4 cup chopped tomatillos
2 tablespoons diced peeled avocado
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped seeded jalapeño pepper
1 1/2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced

Fish:
1 garlic clove, halved
2 (6-ounce) swordfish steaks (about 1 inch thick)
1 1/2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
Cooking spray

Rice:
1/2 teaspoon olive oil
1/2 cup chopped onion
1/2 cup uncooked jasmine rice
1 cup fat-free, less-sodium chicken broth
1 teaspoon tomato paste

To prepare salsa, combine first 9 ingredients.

To prepare fish, rub cut sides of garlic over fish; place fish in a small zip-top plastic bag. Add 1 1/2 tablespoons lime juice to bag; seal. Marinate in refrigerator 30 minutes, turning once.

Preheat broiler.

Remove fish from marinade, discarding marinade. Sprinkle fish with salt, cumin, and black pepper; place fish on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until fish flakes easily when tested with a fork.

To prepare rice, heat oil in a medium saucepan over medium-high heat. Add onion; sauté until tender. Add rice; cook 2 minutes, stirring frequently. Add broth and tomato paste, stirring to dissolve tomato paste; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Yield: 2 servings (serving size: 1 steak, 3/4 cup rice, and 2/3 cup salsa)

Posted by carcharhinid at August 28, 2004 02:09 PM

Comments