Fish recipes

Curried Swordfish With Tropical Fruit Salsa

Course : Fish
Source: Cooking Light, Jul/Aug 1995, page 103
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

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).

Curried Swordfish With Tropical Fruit Salsa

Ingredients:

Preparation / Directions:

More Fish Recipes