Cuban-Style Swordfish with Fresh Tomato Salsa
Fresh Tomato Salsa
For salsa, combine tomato, tomatillo, avocado, cilantro, jalapeño, garlic, lime juice, salt, and ground pepper in a medium bowl. Cover and chill for up to 4 hours.Advertisement
For fish, thaw the fish, if frozen. Rinse the fish; pat dry with paper towels. Cut the fish into 4 serving-size pieces; rub on both sides with cut sides of halved garlic clove. Place the fish in a shallow glass dish; drizzle with lime juice. Cover and marinate in the refrigerator for 30 minutes, turning once. Drain the fish. Combine cumin, ground pepper, and salt in a small bowl; sprinkle over the fish.
Place the fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until the fish flakes easily when tested with a fork, turning once halfway through grilling.
Serve swordfish with the salsa.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Variation: Broiler Method: Preheat broiler. Place fish on the greased unheated rack of a foil-lined broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until the fish flakes easily when tested with a fork, turning once halfway through broiling.
3 lean protein, 1 1/2 fat, 1 vegetable