Asian-Flavored Swordfish with Pineapple-Banana Salsa

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Category : Fish And Sea Food

Recipe : Asian-Flavored Swordfish with Pineapple-Banana Salsa

Makes 4 servings

1/2 cup drained canned pineapple chunks (no sugar added), halved
1/2 medium banana, diced
2 tablespoons chopped red bell pepper
2 tablespoons minced scallions
1 tablespoon minced fresh cilantro
2 teaspoons minced deveined seeded jalapeno pepper (wear gloves to prevent
irritation)
1 tablespoon fresh lime juice
2 teaspoons grated pared fresh ginger root
2 teaspoons canola oil
1 teaspoon anise seeds, crushed
Pinch granulated sugar
Four 5-ounce boneless swordfish steaks

To prepare salsa, in medium bowl, combine pineapple, banana, bell pepper,
scallions, cilantro and jalapeno pepper; refrigerate, covered, until chilled.
To prepare fish, in small bowl, combine juice, ginger, oil, anise seeds and sugar;
brush over both sides of fish. Refrigerate, covered, 30 minutes.
Preheat outdoor barbecue grill or indoor stove-top grill according to
manufacturer's directions.
Grill swordfish over hot coals or on stove-top grill, turning once, 6-8 minutes,
until fish flakes easily when tested with fork. Serve with salsa.

SERVING (1 SWORDFISH STEAK, 1/4 CUP SALSA) PROVIDES: 1/2 Fat, 1/2
Fruit, 1/4 Vegetable, 2 Proteins.

PER SERVING: 229 Calories, 8 g Total Fat, 2 g Saturated Fat, 55 mg Cholesterol, 129
mg Sodium, 10 g Total Carbohydrate, 1 g Dietary Fiber, 29 g Protein, 18 mg Calcium