| 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.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”