Recipe - Curried Swordfish With Tropical Fruit Salsa

1 cup Diced peeled mango
2/3 cup Diced peeled papaya
One half cup Diced seeded peeled cucumber
One half cup Diced seeded plum tomato
1/3 cup Diced red bell pepper
1/3 cup Chopped red onion
3 tablespoon Chopped fresh cilantro
2 One half tablespoon Finely chopped seeded
jalapeno pepper
1 tablespoon Fresh lemon juice
One fourth teaspoon Salt
4 Swordfish steaks, (6ounce)
(1 inch thick)
One fourth cup Fresh lemon juice
4 teaspoon Curry powder
1 teaspoon Cumin seeds
1 teaspoon Fennel seeds
2 teaspoon Vegetable oil
Vegetable cooking spray

Combine first 9 ingredients in a bowl; toss well. Cover salsa, and chill 3
hours.

Sprinkle salt evenly over fish, and place in a large shallow dish.

Combine One fourth cup lemon juice and next 4 ingredients (lemon juice through
oil); stir well.

Pour juice mixture over fish; cover and marinate in refrigerator 2 hours.

Remove fish from marinade, reserving marinade. Place fish on broiler pan
coated with cooking spray; broil 4 minutes on each side or until fish
flakes easily when tested with a fork, basting frequently with reserved
marinade. Yield: 4 servings (serving size: 1 swordfish steak and Three fourths cup
salsa).

Per serving: 279 Calories; 10g Fat (32% calories from fat); 35g Protein;
13g Carbohydrate; 66mg Cholesterol; 293mg Sodium

Serving Ideas : Serve fish with salsa.

Recipe by: Cooking Light, Jul/Aug 1995, page 103

Posted to MCRecipe Digest V1 #421 by igor@digex.net on Jan 28, 1997.