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Grilled Swordfish with Mango Salsa

by Affluent Magazine

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Grilled Swordfish with Mango Salsa Whether grilled, broiled, baked, poached or kabobed, swordfish is a favorite of first-time seafood initiates as well as enlightened connoisseurs. Swordfish's meaty texture and mild flavor are two reasons for its popularity. In addition to good taste, swordfish offers a low-fat, low-calorie choice for health-conscious consumers. Invite your loved ones over during the summer to enjoy this delicious and figure friendly recipe.

Yield: Serves 4


•    2 cups chopped pitted peeled mango
•    1 cup chopped red bell pepper
•    2/3 cup chopped green onions
•    1/4 cup chopped fresh cilantro
•    2 tablespoons fresh lime juice
•    4 teaspoons olive oil

•    1/2 cup fresh lime juice
•    1/3 cup chopped shallots
•    1 tablespoon plus 1 teaspoon honey
•    1/4 cup olive oil
•    4 8-ounce swordfish steaks

For Salsa: Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Yield: Makes about 2 3/4 cups

For fish: Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.

Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

Please note: The U.S. Food and Drug Administration (FDA) and U.S. Environmental Protection Agency (EPA) recommend that pregnant women and those who may become pregnant avoid certain species of fish (swordfish, shark, tilefish and king mackerel) and limit their consumption of other fish to an average of 12 cooked ounces per week.

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