Swordfish With Papaya Salsa Recipe #373445
This dish can also be prepared with shark steaks if you can not find swordfish. I haven't tried it with the shark.....but go ahead....be adventurous!
The prep time does not include the marinating time.
by luvcook'n
36 min | 20 min prep
SERVES 4
Papaya Salsa
- 1 large papaya, peeled, seeded and chopped (2 cups)
- 1 medium green onion, finely chopped (1 tbsp)
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon chopped fresh cilantro
- 2-3 tablespoons grapefruit juice
- 1/8 teaspoon salt
Swordfish
- 1 tablespoon grated lime zest
- 1/4 cup lime juice
- 1/4 cup grapefruit juice
- 1/4 teaspoon salt
- 1 garlic clove, crushed
- 4 swordfish steaks, about 1-inch thick (about 11/2 lbs)
- Prepare salsa. Cover and refrigerate until serving time.
- Mix remaining ingredients except fish in an ungreased 8x8x2 baking dish.
- Add fish; turn to coat with marinade.
- Cover and refrigerate at least 1 hour but not longer than 2 hours.
- Set oven control to broil.
- Spray broiler pan rack with nonstick cooking spray.
- Remove fish from marinade; reserve marinade.
- Place fish on rack in broiler pan.
- Broil with tops about 4" from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with a fork.
- Discard any remaining marinade.
- Serve fish with salsa.
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5 stars