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How to Make Flan
Peruvian Arroz con Pollo
Swordfish with Pineapple Salsa
medium fresh pineapple, rind removed, cored and finely chopped
red bell pepper, seeded, finely chopped
jalapeño chile, seeded, finely chopped
clove garlic, finely chopped
cup finely chopped red onion
cup chopped fresh cilantro
cup pineapple juice
tablespoon grated lime peel
tablespoons lime juice
tablespoons rum, if desired
tablespoon olive or canola oil
teaspoon paprika or 1/4 teaspoon ground red pepper (cayenne)
lb swordfish steaks, cut into 6 serving-size pieces
In medium bowl, mix salsa ingredients. Cover and refrigerate until serving time or up to 4 days.
Heat gas or charcoal grill. In shallow dish, mix pineapple juice, lime peel, lime juice, rum, the oil and paprika. Place swordfish in dish; let stand at room temperature 10 minutes to marinate.
Place fish on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with salsa.
If you can't get swordfish, try another firm-textured fish, such as grouper, halibut, shark or tuna.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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