Swordfish Mexicana Recipe

Name: Swordfish Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: Salsa:; 1 cup chopped tomato; 1/4 cup chopped tomatillos; 2 tablespoons diced peeled avocado; 2 tablespoons chopped fresh cilantro; 1 1/2 tablespoons chopped seeded jalapeno pepper; 1 1/2 tablespoons fresh lime juice; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 garlic clove, minced; Fish:; 1 garlic clove, halved; 2 (6-ounce) swordfish steaks (about 1 inch thick); 1 1/2 tablespoons fresh lime juice; 1/8 teaspoon salt; 1/8 teaspoon ground cumin; 1/8 teaspoon black pepper; Cooking spray; Rice:; 1/2 teaspoon olive oil; 1/2 cup chopped onion; 1/2 cup uncooked jasmine rice; 1 cup fat-free, less-sodium chicken broth; 1 teaspoon tomato paste

Servings: persons

Salsa:
1 cup chopped tomato
1/4 cup chopped tomatillos
2 tablespoons diced peeled avocado
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped seeded jalapeno pepper
1 1/2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Fish:
1 garlic clove, halved
2 (6-ounce) swordfish steaks (about 1 inch thick)
1 1/2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
Cooking spray
Rice:
1/2 teaspoon olive oil
1/2 cup chopped onion
1/2 cup uncooked jasmine rice
1 cup fat-free, less-sodium chicken broth
1 teaspoon tomato paste

1
To prepare salsa, combine first 9 ingredients.
2
To prepare fish, rub cut sides of garlic over fish; place fish in a small zip-top plastic bag. Add 1 1/2 tablespoons lime juice to bag; seal. Marinate in refrigerator 30 minutes, turning once.
3
Preheat broiler.
4
Remove fish from marinade, discarding marinade. Sprinkle fish with salt, cumin, and black pepper; place fish on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until fish flakes easily when tested with a fork.
5
To prepare rice, heat oil in a medium saucepan over medium-high heat. Add onion; saute until tender. Add rice; cook 2 minutes, stirring frequently. Add broth and tomato paste, stirring to dissolve tomato paste; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
6
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7
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No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Salsa:, 1 cup chopped tomato, 1/4 cup chopped tomatillos, 2 tablespoons diced peeled avocado, and more.

Yes, Swordfish Mexicana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish Mexicana

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