| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Diced seeded peeled cucumber |
| 6 |
tb |
Chopped red onion |
| 3 |
tb |
Chopped fresh mint |
| 1 |
tb |
White wine vinegar |
| 2 1/2 |
ts |
Olive oil |
| 1 1/2 |
ts |
Sugar |
| 2 |
|
Swordfish steaks; (about 1 inch thick) |
|
|
; (6-to 7-ounce) |
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 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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