Fresh cilantro and zesty chili sauce add Tex-Mex flair to grilled swordfish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw fish, if frozen.

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  • For chili salsa, in a small bowl stir together tomato, chili sauce, salsa, cilantro, and cumin. Cover and chill until serving time.

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Instructions Checklist
Instructions Checklist
  • Brush both sides of fish with oil. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with oil. Serve with chili salsa. Makes 4 servings.

To grill by indirect heat:

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, brushing occasionally with oil.

Tips

Prepare salsa; cover and chill in refrigerator up to 24 hours.

Nutrition Facts

263 calories; 11 g total fat; 2 g saturated fat; 67 mg cholesterol; 412 mg sodium. 6 g carbohydrates; 0 g fiber; 35 g protein; 113 RE vitamin a; 12 mg vitamin c; 10 mg calcium; 2 mg iron;

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