Yield: 4 servings
Exchanges per serving:
3 Lean Meat
½ cup chopped ripe mango
¼ cup peeled, seeded, and chopped papaya
2 tablespoons finely chopped celery
1 tablespoon minced fresh parsley
1 tablespoon lime juice
2 teaspoons finely chopped purple onion
1 teaspoon grated fresh ginger
1 teaspoon seeded, minced jalapeno pepper
2 tablespoons rice vinegar
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon low-sodium soy sauce
4 4-ounce swordfish steaks (¾ inch thick)
Vegetable cooking spray
Fresh parsley sprigs (optional)
1. Combine first 8 ingredients in a small bowl, tossing gently.
2. Combine vinegar, mustard, and soy sauce in a small bowl; stir with a wire whisk until well blended. Brush over steaks.
3. Coat a grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees). Place steaks on rack, and grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango mixture. Garnish with parsley sprigs, if desired.