Swordfish with Chili Salsa

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

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  • Makes: 4 servings
  • Serving Size: 1 fillet
  • Prep: 10 mins
  • Grill: 8 mins to 12 mins

Swordfish with Chili Salsa

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Directions

  1. Thaw fish, if frozen.
  2. For chili salsa, in a small bowl stir together tomato, chili sauce, salsa, cilantro, and cumin. Cover and chill until serving time.
  3. 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.

From the Test Kitchen

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.

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

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Nutrition Facts (Swordfish with Chili Salsa)

  • Per serving:
  • 263 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 67 mg chol. ,
  • 412 mg sodium ,
  • 6 g carb. ,
  • 35 g pro.
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