Title: Grilled Swordfish with Mint-Cucumber Salsa
Categories: August 1995
Yield: 1 servings

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)

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.