Swordfish With Strawberry Salsa Food

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SWORDFISH WITH STRAWBERRY SALSA



Swordfish with Strawberry Salsa image

Grilled swordfish steaks and fresh strawberry salsa make this seafood meal sizzle with flavor - ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

1/3 cup balsamic vinegar
1 1/2 pounds swordfish steaks, 1 to 1 1/2 inches thick
1/3 cup coarsely chopped strawberries
1 tablespoon dried cranberries or golden raisins
1 tablespoon red wine vinegar
2 teaspoons chopped fresh cilantro
1/4 teaspoon grated lime peel
1 green onion, finely chopped (1 tablespoon)

Steps:

  • Heat coals or gas grill for direct heat. Place vinegar in shallow nonmetal dish or resealable plastic food-storage bag. Add fish, turning to coat with vinegar. Make Strawberry Salsa.
  • Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork. Remove fish to platter. Immediately top with salsa.

Nutrition Facts : Calories 120, Carbohydrate 2 g, Cholesterol 55 mg, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 55 mg

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA



Grilled Swordfish with a Grilled Mango Salsa image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 ear corn, shucked
2 ripe mangoes, peeled and cut into large wedges
2 limes, peeled, segmented and diced plus juice of 1/2 lime
1/4 cup small diced red onion
1/2 habanero chile, minced
1/4 cup fresh cilantro, minced, plus extra leaves for garnish
1 avocado, small diced
Kosher salt
1 teaspoon ancho chile powder
1 teaspoon ground coriander
Four 6-ounce swordfish steaks
1/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Preheat a grill to medium-high.
  • Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
  • Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
  • Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.

STRAWBERRY MARGARITA SWORDFISH



Strawberry Margarita Swordfish image

Looking for a seafood dinner recipe? Then check out this berry laden swordfish steak dish that's made with nonalcoholic margarita mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 7

1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic, crushed
1 1/2 pounds swordfish, tuna or marlin steaks, 3/4 to 1 inch thick
1/2 teaspoon coarse salt
3 cups strawberry halves
1/2 cup coarsely broken fat-free pretzels

Steps:

  • Mix margarita mix, lime juice and garlic in shallow glass or plastic dish. Add fish steaks; turn to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • Set oven control to broil. Remove fish from marinade; set aside marinade. Place fish on rack in broiler pan. Brush with marinade; sprinkle with 1/4 teaspoon of the salt. Broil fish with tops about 4 inches from heat 5 minutes.
  • Carefully turn fish. Brush with remaining marinade; sprinkle with remaining 1/4 teaspoon salt. Broil 4 to 6 minutes longer or until fish flakes easily with fork. Toss strawberries and pretzels; serve over fish.

Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 55 mg, Fiber 2 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg

CITRUS SWORDFISH WITH CITRUS SALSA



Citrus Swordfish With Citrus Salsa image

A delicious fish with a summery flavor! Preparation Time: 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 13

1 orange, peeled, sectioned, and cut into bite-size
½ cup canned pineapple chunks, undrained
¼ cup diced fresh mango
2 jalapeno peppers, seeded and minced
3 tablespoons orange juice
1 tablespoon diced red bell pepper
2 teaspoons white sugar
1 tablespoon chopped fresh cilantro
½ cup fresh orange juice
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 tablespoon pineapple juice concentrate, thawed
1 ½ pounds swordfish steaks

Steps:

  • Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
  • In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
  • Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
  • Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g

SWORDFISH STEAKS WITH FRUIT SALSA



Swordfish Steaks With Fruit Salsa image

Taken from the Pillsbury Fast and Healthy Cookbook. ABSOLUTELY DELICIOUS with any type of fish- swordfish, tilapia, mahi mahi, flounder, etc.! Hot or cold salsa, your choice! So quick, easy, and healthy!

Provided by angelashley

Categories     Mahi Mahi

Time 15m

Yield 2 fish steaks, 2 serving(s)

Number Of Ingredients 9

1 (11 ounce) can pineapple chunks, drained, coarsely chopped
1 (11 ounce) can mandarin orange segments, drained, coarsely chopped
1/2 small red onion, chopped
1 tablespoon fresh cilantro, chopped
2 teaspoons fresh lime juice
1 tablespoon jalapeno chile, seeded, chopped (about 1 chile)
1 tablespoon brown sugar
1 tablespoon fresh lime juice
2 (4 ounce) swordfish steaks (3/4 inch thick)

Steps:

  • For HOT/WARM SALSA: In a medium microwave-safe bowl, combine all of the salsa ingredients; mix well. Microwave on HIGH for 1-1/2 to 2 minutes or until thoroughly heated, stirring once halfway through cooking. Cover to keep warm.
  • For COOL/ROOM TEMPERATURE SALSA: Combine all of the ingredients in a medium sized bowl; mix well.
  • In a small bowl, combine the brown sugar and 1 tablespoon of lime juice; mix well. Rub the mixture on the fish steaks.
  • Spray a skillet with nonstick cooking spray. Pan fry the steaks for about 2-3 minutes on each side over medium-high heat, until the steaks flake easily with a fork.
  • Plate the steaks, and spoon the salsa the fish- Enjoy!

Nutrition Facts : Calories 351.6, Fat 5.2, SaturatedFat 1.3, Cholesterol 44.2, Sodium 110.5, Carbohydrate 55.2, Fiber 4.5, Sugar 46.9, Protein 24.6

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