CARIBBEAN SWORDFISH

Caribbean Swordfish image

Number Of Ingredients 13

2 swordfish 1 inch thick (about 3/4 pound)
1 1/2 teaspoons grated limes peel
2 tablespoons lime juice
2 tablespoons grape juice
1/4 teaspoon salt
1 clove small garlic, crushed
peach salsa:
1 cup fresh or frozen peaches
2 tablespoons finely chopped red bell peppers
1 tablespoon , finely chopped green onion
1 to 2 tablespoon grapefruit juice
2 teaspoons chopped fresh cilantro
dash salt

Steps:

1. Place fish steaks in a resealable plastic food-storage bag or shallow glass or plastic dish. Mix remaining ingredients, except salsa pour over fish. Seal bag and refrigerate, turning fish once, at least 2 hours but no longer than 8 hours.2. While fish is marinating, make Peach Salsa cover and refrigerate.3. 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 once with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve with salsa.Peach Salsa:Mix all ingredients.1 Serving: Calories 215 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 80mg Sodium 220mg Carbohydrate 13g (Dietary Fiber 2g) Protein 27g % Daily Value: Vitamin A 18% Vitamin C 26% Calcium 2% Iron 6% Diet Exchanges: 4 Very Lean Meat, 1 FruitFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves