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Grilled Swordfish with Island Salsa

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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 6
Entered by: Andrew Dolson
3 oranges, peeled, white pith removed, seeded and diced
1 1/2 cups tomatoes, chopped and seeded
1/4 cup red onion, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/4 cup shredded coconut
Juice of one orange, one lemon, and one lime (approximately 5 tablespoons)  
2 teaspoons balsamic vinegar
1/8 teaspoon cayenne pepper
3 cloves garlic, minced 3 cloves garlic, minced
2/3 cup dry white wine
1/3 cup extra-virgin olive oil
6 six-ounce swordfish steaks, 1-in thick
Grilled Swordfish with Island Salsa Recipe at
FOR SALSA: Combine first nine ingredients in a bowl. Season with salt and pepper to taste. Let stand at least 1 hour. This can be prepared 4 hours ahead. Just cover and refrigerate. Bring to room temperature before using.

Combine garlic, white wine and olive 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 to 1 1/2 hours, turning often.

Prepare grill or turn on broiler. Remove fish from marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.

Recipe reprinted by permission of All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 404
Fat. Total: 21g
Fiber: 3g
Carbohydrates, Total: 14g
Sodium: 163mg
% Cal. from Fat: 47%
Cholesterol: 66mg
Protein: 35g
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