Swordfish with Tomato Chutney

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  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 4 mins to 6 mins per 1/2-inch thickness

Swordfish with Tomato Chutney

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For tomato chutney, in a medium saucepan cook leek or green onions in 2 teaspoons hot oil over medium heat just until tender. Remove from heat. Stir in tomato, basil, capers, pepper, and salt. Set aside.
  2. Brush remaining 2 teaspoons oil over fish. Place on the rack of the grill directly over medium heat. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. Serve with warm tomato chutney. Makes 4 servings.
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Nutrition Facts (Swordfish with Tomato Chutney)

  • Per serving:
  • 166 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 33 mg chol. ,
  • 220 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 19 g pro.
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