What's Trending

Grilled Swordfish with Papaya Salsa

Name: Grilled Swordfish with Papaya Salsa
Prep time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 4 swordfish, halibut or other firm fish steaks, 1 inch thick (about 1 1/2 lb); 1 tablespoon grated lime peel; 1/4 cup lime juice; 1/4 cup grapefruit juice; 1/4 teaspoon salt; 1 clove garlic, crushed; 1 large papaya, peeled, seeded and chopped (2 cups); 1/4 red bell pepper, finely chopped; 2 to 3 tablespoons grapefruit juice; 1 tablespoon finely chopped green onion; 1 tablespoon finely chopped fresh cilantro; 1/8 teaspoon salt

(2)

0 Questions

Save Recipe

Prep 30 min
Total 2 hr 30 min
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

Betty Crocker's Heart Healthy Cookbook shares a recipe! Melt-in-your-mouth swordfish steaks are the perfect base for this fresh and fruity salsa.

By Betty Crocker Kitchens

Updated Jun 30, 2010

Ingredients

Fish

4 swordfish, halibut or other firm fish steaks, 1 inch thick (about 1 1/2 lb)
1 tablespoon grated lime peel
1/4 cup lime juice
1/4 cup grapefruit juice
1/4 teaspoon salt
1 clove garlic, crushed

Salsa

1 large papaya, peeled, seeded and chopped (2 cups)
1/4 red bell pepper, finely chopped
2 to 3 tablespoons grapefruit juice
1 tablespoon finely chopped green onion
1 tablespoon finely chopped fresh cilantro
1/8 teaspoon salt

Steps

1

In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
2

Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
3

Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Tips from the Betty Crocker Kitchens

tip 1
Brush grill rack with vegetable oil. Heat grill to medium heat. Place fish on grill rack. Cover and grill 10 to 20 minutes, turning once, until fish flakes easily with fork. Serve fish with salsa.
tip 2
Leftover salsa also goes well over cooked rice or grilled chicken.
tip 3
Limes at room temperature will produce more juice. Microwave each lime for about 15 seconds, or using pressure and the palm of your hand, roll it back and forth on the kitchen counter.

Nutrition

230 Calories, 8g Total Fat, 30g Protein, 10g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 70

Total Fat: 8g; 12%

Saturated Fat: 2 1/2g; 11%

Trans Fat: 0g

Cholesterol: 90mg; 30%

Sodium: 310mg; 13%

Potassium: 920mg; 26%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 2g; 6%

Sugars: 6g

Protein: 30g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 110%; 110%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;