"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." — Robyn Webb
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orange, peeled, sectioned, and cut into bite-size
canned pineapple chunks, undrained
diced fresh mango
jalapeno peppers, seeded and minced
diced red bell pepper
chopped fresh cilantro
fresh orange juice
pineapple juice concentrate, thawed
1 1/2 pounds
These were outstanding...the fruit salsa was the best part! The swordfish had a slightly fishy taste (which my husband really enjoyed...me not so much) so next time I will use another fish...probably orange roughy. I did not have any fresh red peppers so I subbed some roasted red pepper in a jar. I also used pineapple juice for the pineapple juice concentrate. I am going to use the leftover salsa on some soft chicken tacos...will let you know how it was. Edited to add...OMG! For lunch today I made soft chicken tacos w/ the salsa & it was fanflippingtastic! No exaggeration. I used warm flour tortillas, boiled chicken (from this site) that I sauteed in olive oil & mesquite seasonings for a couple of minutes to add flavor (I bet canned chicken would work as well), shredded swiss cheese, diced sweet onions, shredded lettuce & lots of citrus salsa. It was so good that hubby wanted to know if there was enough left to have for dinner tonight. :o)
This was the first time I've had swordfish. It wasn't fishy as expected, but I still didn't like it. This is probably not because of the recipe but more because I don't like fish. My mom's boyfriend loved it.
This dish was so different with a refreshing taste. I served it with jasmine rice and it was delicious! So easy to make too. If you like spicy, you may want to add another jalapeno. And, don't be afraid to broil the swordfish. Put it 4 to 5 inches from the heat and you're good to go! (6 to 9 minutes per 1/2 inch in thickness).
The recipe was extremely tasty and made a wonderful summer meal (I made it back in June, but just getting around to reviewing it). My BIG MISTAKE was not having ever handled jalepenos before I was not aware that one should wear gloves when touching the seeds and membranes of a jalepeno. I paid for it all night with hands that felt like they were on fire! When I did a google search I found that this is a well-documented fact, which made me feel really stupid but I don't come from a culture that uses hot peppers so I had no idea. Anyway, a word of warning to others who do not know this. Wear gloves, you will regret it otherwise.
Easy to prepare with delicious results. I didn't have any mango and used fresh pineapple as suggested by another viewer. As the fish marinates, prepare the salsa the meal is ready in about 45 minutes.
This recipe earns 5 stars for flavor and health, but it's not exactly quick to prepare. Don't get me wrong, slicing up the mango, orange, red pepper and jalapeno isn't too difficult and it's well worth the time. The result is a delicious and mild citrus fruit salsa and an excellent, light swordfish marinade. More adventurous kids will probably love it. I'll definitly do this one again.
We enjoyed this recipe. I used marlin instead and it came out well. The fruit salsa is easy to make and tasted great. I added a few extra pepper as we like things spicy. I will make this again.
I love this recipe! The swordfish is perfect! Not fishy at all and not too hot! The taste of the grill is incredible and the addition of the salsa sends you straight to heaven!
* Percent Daily Values are based on a 2,000 calorie diet.
Citrus Swordfish With Citrus Salsa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 63
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