Grilled Swordfish with Tomato-Orange Salsa

Preparation time: 15 min Servings: 6
Cooking time: 10 min

Ingredients:

1/4 cup parsley, chopped
3 cloves garlic, crushed
1/8 tsp cayenne
1 tsp Asian sesame oil
2/3 cup dry sherry
1/4 cup red onions, minced
3 oranges, peeled, white pith removed, seeded and diced
1-1/2 cups tomatoes, chopped and seeded
2 tbsp fresh orange juice
2 tsp balsamic vinegar
1 tbsp ginger, peeled and minced
3/4 cup teriyaki sauce
6 swordfish steaks, 1 in. thick, about 6 oz each

Cooking Directions:

Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 1 tsp ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Combine teriyaki sauce, sherry, remaining garlic, 2 tsp ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.

Nutrition Facts

Calories 290
% Calories From Fat 19.9%
Total Fat 6.4g
Saturated Fats 1.6g
Mono-unsaturated Fats 2.4g
Poly-unsaturated Fats 1.6g
Cholesterol 53mg
Sodium 1500mg
Total Carbohydrates 20g
Dietary Fiber 2.4g
Sugar 14g
Protein 30g

More Information

Vitamins

Thiamin B1 0.15 mg
Vitamin B12 2.1 mcg
Vitamin K 45 mcg
Vitamin A 900 IU
Niacin B3 14 mg
Pantothenic Acid 0.73 mg
Riboflavin B2 0.2 mg
Vitamin C 49 mg
Vitamin D 0 IU
Vitamin B6 0.55 mg
Vitamin E 0.41 mg
Choline 17 mg

Minerals

Manganese 0.16 mg
Magnesium 75 mg
Calcium 57 mg
Zinc 1.8 mg
Phosphorus 440 mg
Copper 0.29 mg
Fluoride 1.1 mcg
Selenium 67 mcg
Sodium 1500 mg
Potassium 770 mg
Iron 2.2 mg

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