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CATEGORY CUISINE TAG YIELD
Grains, Seafood August 1995 1 Servings

INGREDIENTS

3/4 c Diced seeded peeled cucumber
6 T Chopped red onion
3 T Chopped fresh mint
1 T White wine vinegar
2 1/2 t Olive oil
1 1/2 t Sugar
2 Swordfish steaks, about 1
inch thick
6-to 7-ounce
1 Fat, 1/2 Other Carbohydrates

INSTRUCTIONS

Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar
in medium bowl; toss to blend. Season with salt and pepper. (Can be
made 2 hours ahead. Let stand at room temperature.)  Prepare barbecue
(medium-high heat) or preheat broiler. Brush  swordfish with remaining
1 teaspoon oil; season with salt and pepper.  Grill or broil swordfish
until just opaque in center, about 4 minutes  per side. Place swordfish
on plates. Top with salsa.  2 Servings; can be doubled.  Bon Appetit
August 1995  Converted by MC_Buster.  Per serving: 545 Calories (kcal);
25g Total Fat; (42% calories from  fat); 68g Protein; 9g Carbohydrate;
133mg Cholesterol; 311mg Sodium  Food Exchanges: 0 Grain(Starch); 9 1/2
Lean Meat; 1/2 Vegetable; 0  Fruit; 2  Converted by MM_Buster v2.0n.

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