Grilled Swordfish with Fresh Mango Salsa Recipe

INGREDIENTS

2 pounds swordfish steaks, cut 1 inch thick 1‑1/2 cups pineapple juice, divided 1 teaspoon minced fresh ginger, divided 2 medium mangoes, peeled and coarsely chopped 4 kiwifruit, peeled and chopped 1 cup pineapple chunks 1 tablespoon brown sugar 1 tablespoon grated orange peel

PREPARATION:

1. Place fish steaks in resealable food storage bag. Combine 3/4 cup pineapple juice and 1/2 teaspoon ginger in small bowl. Pour over fish, turning to coat. Seal bag. Marinate in refrigerator about 2 hours, turning several times.
2. Combine remaining 3/4 cup pineapple juice, 1/2 teaspoon ginger, mangoes, kiwifruit, pineapple chunks, brown sugar and orange peel in medium bowl. Cover; refrigerate.
3. Remove fish from marinade; discard marinade. Arrange fish on rack of broiler pan sprayed with nonstick cooking spray. Broil, 4 inches from heat, 5 minutes on each side or until fish begins to flake easily when tested with fork. Or, grill fish, on covered grill over medium-hot coals, 5 minutes on each side or until fish begins to flake easily when tested with fork. Serve with mango salsa and rice, if desired.

This recipe appears in: Island NUTRITIONAL INFORMATION: Sodium 141 mg Protein 31 g Fiber 4 g Carbohydrate 34 g Cholesterol 60 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 19 % Calories 317 DIETARY EXCHANGE: Meat 3-1/2 Fruit 2