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Swordfish Santa Fe
Swordfish with a Southwestern Twist!
1/3 cup lime juice
1/3 cup beer
2 cloves garlic, minced
1 tsp. vegetable oil
1 Tbls. ground cumin
1 Tbls. Dijon mustard
1/4 tsp. salt
6 4oz swordfish steaks, 1/2 inch thick
vegetable cooking spray
Salsa Fresca (recipe follows)


Place first 7 ingredients in a large heavy-duty, zip-top plastic bag. Add swordfish steaks; seal bag, and shake gently until steaks are well coated. Marinate in refrigerator 30 minutes, turning bag occasionally.

Remove steaks from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; remove from heat.

Coat grill rack with cooking spray. Place on grill over medium-hot coals. Place steaks on rack; grill, covered, 3 to 4 minutes on each side or until fish flakes easily when tested with a fork, basting occasionally with marinade.

Transfer steaks to a serving platter; top evenly with Salsa Fresca.

I used the George Foreman grill for this recipe and it took about 5 minutes to cook. I'd advise checking it after 4 minutes.

4 WW points per serving.

Salsa Fresca

1 cup tomato -- coarsely chopped
1/3 cup onion -- chopped
1/4 cup green pepper -- chopped
1 1/2 Tbls. lime juice
3 Tbls. fresh cilantro -- chopped
1 tsp. jalapeno chile pepper -- seeded and chopped
1 clove garlic -- minced
2 Tbls. spicy vegetable juice (such as V-8)
1/8 tsp. ground cumin

Combine all ingredients. Cover and chill 30 minutes. Yield: 1 3/4 cups.

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Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
United States
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