Cuban-Style Swordfish with Fresh Tomato Salsa

Cuban-Style Swordfish with Fresh Tomato Salsa

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From: Diabetic Living Magazine

This Cuban-inspired fish-and-tomato salsa medley makes a healthy, summer-fresh diabetic meal any time of year. The swordfish steaks are full of lime and cumin flavor and make the perfect partner for a zesty tomato, tomatillo, and avocado salsa.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Fresh Tomato Salsa
  • 1 cup chopped red and/or yellow tomato
  • ¼ cup chopped tomatillo
  • ¼ cup chopped avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 medium fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • Cuban-Style Swordfish
  • 1 pound fresh or frozen swordfish steaks, cut 1 inch thick
  • 1 large clove garlic, halved
  • 2 tablespoons lime juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 3 ounces cooked fish and ⅓ cup salsa
  • Per serving: 190 calories; 8 g fat(2 g sat); 3 g fiber; 6 g carbohydrates; 24 g protein; 43 mg cholesterol; 254 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 1½ fat, 1 vegetable

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