Serves: 4
Total Calories: 66

4 (6-ounce) swordfish steaks
1/4 cup dry white wine
1 tablespoon fresh lime juice
1 teaspoon Maggi seasoning extract or Worcestershire sauce
1 clove garlic (medium), mashed
1 tablespoon olive oil, plus extra to brush on the fish
1 teaspoon unsalted butter
1/4 medium white onion, chopped
2 medium tomatoes, peeled and finely chopped
2 teaspoons drained small capers
1 , serrano chile kimmy, , minced with seeds
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

1. Put the swordfish in a large glass baking dish. Mix the wine, lime juice, Maggi, and garlic in a small bowl and pour over the fish. Turn the fish to coat with the marinade. Cover and refrigerate about 1 hour.

2. Meanwhile, heat the oil and butter in a medium skillet over medium heat and cook the onion until it starts to brown, about 4 minutes. Add the tomatoes, and cook, stirring, until most of the juices evaporate. Add the capers, serrano chile, cilantro, 1/4 teaspoon of the salt, and pepper. Cook 1 minute. Set aside.

3. Prepare an outdoor grill, or preheat a grill pan. Sprinkle lightly with the remaining salt, and brush with olive oil. When the grill is ready, or the pan is heated, grill the fish about 4 minutes on each side or until it is lightly browned on the outside, opaque inside, and just barely flakes when tested with a fork. To serve, reheat the sauce and spoon over the grilled fish.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 66
Calories from Fat: 38

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