Grilled Sword­fish with Pineap­ple-avo­cado Salsa

Makes 4 serv­ings Prep 10 min­utes Grill 9 min­utes

Family Circle - - FOOD -

1 cup diced ripe pineap­ple (¼-inch dice)

1/2 small red onion, diced

2 tbsp cilantro, chopped

1/2 jalapeño, finely diced

Zest of 1 lime

1 tbsp freshly squeezed lime juice 2 av­o­ca­dos, diced

3/4 tsp salt

4 sword­fish steaks (6 oz each)

1/8 tsp freshly ground black pep­per 1 tbsp olive oil

Corn chips, for serv­ing (op­tional)

• Make the salsa: In a small bowl, com­bine first 6 ingredients. Fold in avo­cado and 1/4 plus 1/8 tsp salt.

• Sea­son fish on all sides with

1/4 plus 1/8 tsp salt and the pep­per. Brush with oil. Heat a grill or grill pan over medium-high. Grill fish 5 min­utes, un­til marked. Flip, re­duce heat to medium and grill 3 to 4 min­utes, un­til tem­per­a­ture reaches 145°. • Trans­fer to a plate. Serve with salsa and corn chips, if us­ing.

PER SERV­ING 412 Cal • 26 g Fat (5 g Sat) • 34 g Pro • 13 g Carb • 5 g Sug­ars • 5 g Fiber • 645 mg Sodium

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