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Ingredientes
- 3/4 c. Diced seeded peeled cucumber
- 6 Tbsp. Minced red onion
- 3 Tbsp. Minced fresh mint
- 1 Tbsp. White wine vinegar
- 2 1/2 tsp Extra virgin olive oil
- 1 1/2 tsp Sugar
- 2 x Swordfish steaks, (about 1 inch thick) (6-to 7-oz)
Direcciones
- Combine cucumber, onion, mint, vinegar, 1 1/2 tsp. oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hrs ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat) or possibly preheat broiler. Brush swordfish with remaining 1 tsp. oil; season with salt and pepper. Grill or possibly broil swordfish till just opaque in center, about 4 min per side. Place swordfish on plates. Top with salsa.
- 2 Servings; can be doubled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 186g | |
| Calories 162 | |
| Calories from Fat 101 | 62% |
| Total Fat 11.48g | 14% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 226mg | 6% |
| Total Carbs 14.13g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 11.04g | 7% |
| Protein 1.26g | 2% |
