Title: Curried Swordfish with Tropical Fruit Salsa
Categories: Fish and, Seafood
Yield: 4 Servings

1 c Diced peeled mango
2/3 c Diced peeled papaya
1/2 c Diced seeded peeled cucumber
1/2 c Diced seeded plum tomato
1/3 c Diced red bell pepper
1/3 c Chopped red onion
3 tb Chopped fresh cilantro
2 1/2 tb Finely chopped seeded
-jalapeno pepper
1 tb Fresh lemon juice
1/4 ts Salt
4 Swordfish steaks, (6-ounce)
-(1 inch thick)
1/4 c Fresh lemon juice
4 ts Curry powder
1 ts Cumin seeds
1 ts Fennel seeds
2 ts Vegetable oil
Vegetable cooking spray

Combine first 9 ingredients in a bowl; toss well. Cover salsa, and chill 3
hours.

Sprinkle salt evenly over fish, and place in a large shallow dish.

Combine 1/4 cup lemon juice and next 4 ingredients (lemon juice through
oil); stir well.

Pour juice mixture over fish; cover and marinate in refrigerator 2 hours.

Remove fish from marinade, reserving marinade. Place fish on broiler pan
coated with cooking spray; broil 4 minutes on each side or until fish
flakes easily when tested with a fork, basting frequently with reserved
marinade. Yield: 4 servings (serving size: 1 swordfish steak and 3/4 cup
salsa).

Per serving: 279 Calories; 10g Fat (32% calories from fat); 35g Protein;
13g Carbohydrate; 66mg Cholesterol; 293mg Sodium

Serving Ideas : Serve fish with salsa.

Recipe by: Cooking Light, Jul/Aug 1995, page 103

Posted to MC-Recipe Digest V1 #421 by igor@digex.net on Jan 28, 1997.