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Citrus Swordfish Salad
(makes 6 servings;
servings size 3-4 ounces)
preparation time:40
minutes
Swordfish
- 11/2 lb swordfish
steaks
- 1/2 cup fresh
orange juice
- 1 tablespoon olive
oil
- 1/4 teaspoon
cayenne pepper
- 1 tablespoon
pineapple juice concentrate
Salsa
- 1 medium orange,
peeled, sectioned and chopped
- 1/2 cup diced
pineapple chunks (use either fresh or packed in their own juice, juiced
drained
- 1/4 cup diced mango
- 2 jalapeno peppers,
minced
- 3 tablespoon orange
juice
- 1 tablespoon diced
red pepper
- 2 teaspoon sugar
- 1 tablespoon minced
cilantro
Salad
- 6
cups torn romaine lettuce
- 4 cups torn fresh
spinach
- 2 cups chopped red
and yellow peppers
- Using a glass or
ceramic bowl, marinate the swordfish in the orange juice, olive oil,
cayenne pepper and pineapple juice concentrate for 30 minutes. Prepare an
outside grill with an oiled rack set 6 inches above the heat source. On a gas
grill, set the heat to medium.
- Grill the swordfish
for about 6-7 minutes on each side until the swordfish is opaque in the
center. Chill in the refrigerator and cut into chunks.
- Combine all
ingredients for the salsa and toss with chilled swordfish chunks.
- Place the greens and
peppers in individual serving bowls. Top with the potions of the salsa-tossed
fish and serve.
Per serving:217
calories(54 calories from fat)25 g protein; 6 g total fat (1 g
saturated fat);
16 g carbohydrates; 4
g dietary fiber; 44 mg cholesterol; 124 mg sodium; 11 g sugar.
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