Curried Swordfish With Tropical Fruit Salsa

Course : Fish
Serves: 4
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1 cup mango, diced peeled
2/3 cup papaya, diced peeled
1/2 cup cucumber, diced seeded peeled
1/2 cup plum tomato, diced seeded
1/3 cup red bell pepper, diced
1/3 cup red onion, chopped
3 tablespoons fresh cilantro, chopped
2 1/2 tablespoons jalapeno pepper, seeded, finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon salt
4 fillets swordfish steaks -- (6-ounce) (1 inch thick)
1/4 cup fresh lemon juice
4 teaspoons curry powder
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons vegetable oil
1 spray vegetable cooking spray

Preparation / Directions:

Combine first 9 ingredients in a bowl; toss well. Cover salsa, and chill 3 hours. Sprinkle salt evenly over fish, and place in a large shallow dish. Combine 1/4 cup lemon juice and next 4 ingredients (lemon juice through oil); stir well. Pour juice mixture over fish; cover and marinate in refrigerator 2 hours. Remove fish from marinade, reserving marinade. Place fish on broiler pan coated with cooking spray; broil 4 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Yield: 4 servings (serving size: 1 swordfish steak and 3/4 cup salsa).

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