Swordfish Santa Fe

Yield: 6 servings

Exchanges per serving:
3 Lean Meat
1 Vegetable

Per serving:
Calories 179
Carbohydrate 6.1g
Protein 20.4g
Fat 8.0g
Cholesterol 38mg
Fiber 0.8g
Sodium 366mg


6 4-ounce swordfish steaks (¾ inch thick)
1/3 cup lime juice
1/3 cup beer
1 ½ tablespoons vegetable oil
1 tablespoon ground cumin
1 tablespoon Dijon mustard
¼ teaspoon salt
2 cloves garlic, minced
Vegetable cooking spray
Salsa Fresca


1. Place steaks in a shallow dish. Combine lime juice and next 6 ingredients; pour over steaks. Cover; marinate in refrigerator at least 30 minutes, turning once.

2. Remove steaks from marinade, reserving marinade. Bring marinade to a boil in a saucepan; boil 2 minutes. Remove from heat.

3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees F). Place steaks on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily with a fork, basting frequently with marinade. Serve with Salsa Fresca.

Salsa Fresca for Swordfish Santa Fe


1 cup coarsely chopped tomato
1/3 cup chopped onion
¼ cup chopped green pepper
1 ½ tablespoons lime juice
4 teaspoons dried cilantro
1 teaspoon seeded, chopped jalapeno pepper
1 clove garlic, minced
¼ cup no-salt-added tomato juice
¼ teaspoon salt
1/8 teaspoon ground cumin


1. Position knife blade in food processor bowl; add first 7 ingredients. Process 10 seconds. Add tomato juice, salt, and cumin. Process 10 seconds. Cover and chill.

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