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Ingredientes
- 1/2 c. minced ripe mango
- 1/4 c. peeled, seeded & minced papaya
- 1 tbsp. finely minced parsley
- 2 tbsp. finely minced celery
- 1 tbsp. lime juice
- 2 teaspoon finely minced purple onion
- 1 teaspoon freshly grated ginger
- 1 teaspoon seeded chopped jalapeno pepper
- 2 tbsp. rice vinegar
- 2 tbsp. Dijon mustard
- 1 tbsp. + 1 teaspoon low sodium soy sauce
- 4 (4 ounce.) swordfish steaks
- Vegetable cooking spray
- Fresh parsley (garnish)
Direcciones
- 1. Combine first 8 ingredients in a small bowl.
- 2. Combine vinegar, mustard and soy in a small bowl.
- 3. Cover fish and marinate in refrigerator up to 2 hrs.
- 4. Coat grill rack with cooking spray. Place grill over medium warm coals.
- 5. Place steaks on rack and grill 5 min on each side or possibly till just cooked.
- 6. Transfer steaks to individual plates and serve with 1/4 c. mango-papaya salsa.
- 7. Garnish with parsley sprigs.
- 8. Serve any remaining salsa in small bowl at the table.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 183g | |
| Calories 89 | |
| Calories from Fat 14 | 16% |
| Total Fat 1.71g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1069mg | 45% |
| Potassium 289mg | 8% |
| Total Carbs 16.45g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.21g | 7% |
| Protein 3.12g | 5% |
