| 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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