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

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
grill:
8 mins
total:
18 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 11g; cholesterol 67mg; saturated fat 2g; carbohydrates 6g; protein 35g; vitamin a 113.3RE; vitamin c 11.8mg; sodium 412mg; calcium 10.1mg; iron 2.2mg.
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