Broiled Caribbean Swordfish

Serves: 4
Total Calories: 20


4 swordfish or shark steaks, 1 inch thick (about 1 1/2 pounds)
1 tablespoon grated lime peel
1/4 cup lime juice
1/4 cup grapefruit juice
1/2 teaspoon salt
1 clove garlic, finely chopped
Papaya Salsa:
1 large papaya, peeled, seeded, and chopped (2 cups)
1 , medium green onion, , finely chopped (1 tablespoon)
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
2-3 tablespoons grapefruit juice
1/8 teaspoon salt


1. Place fish in ungreased square baking dish, 8 X 8 X 2 inches. Mix lime peel, lime juice, grapefruit juice, salt and garlic pour over fish. Cover and refrigerate 2 hours. Make Papaya Salsa.
2. Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fish from marinade reserve marinade. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Papaya Salsa
Mix all ingredients in glass or plastic bowl. Cover and refrigerate 1 hour.

1 Serving

Calories 220 (Calories from Fat 65)
Fat 7g (Saturated 2g)
Cholesterol 80mg
Sodium 80mg
Carbohydrate 14g (Dietary Fiber 2g)
Protein 27g

% DAILY VALUE: Vitamin A 12% Vitamin C 74% Calcium 4% Iron 6%

DIET EXCHANGES: 4 Very Lean Meat, 1 Fruit, 1/2 Fat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 20
Calories from Fat: 0

This Broiled Caribbean Swordfish recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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