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How to Make Flan
Peruvian Arroz con Pollo
Caribbean Swordfish with Papaya Salsa
caribbean swordfish with papaya salsa
swordfish or shark steaks, 1 inch thick (about 1 1/2 lb)
tablespoon grated lime peel
cup lime juice
cup grapefruit juice
clove garlic, finely chopped
large papaya, peeled, seeded and chopped (2 cups)
red bell pepper, finely chopped
to 3 tablespoons grapefruit juice
tablespoon fresh lime juice
tablespoon finely chopped green onion (1 medium)
tablespoon finely chopped fresh cilantro
Place fish in ungreased 8-inch square (2-quart) glass baking dish. In small bowl, mix marinade ingredients; pour over fish. Cover; refrigerate 2 hours. In medium bowl, stir together salsa ingredients; cover and refrigerate.
Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
Broil with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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