Curried Swordfish With Tropical Fruit Salsa

Recipe Ingredients

1 cup	146g / 5.1oz	Mango, diced peeled
2/3 cup	97g / 3.4oz	Papaya, diced peeled
1/2 cup	73g / 2.6oz	Cucumber, diced seeded peeled
1/2 cup	31g / 1.1oz	Plum tomato, diced seeded
1/3 cup	48g / 1.7oz	Red bell pepper, diced
1/3 cup	20g / 0.7oz	Red onion, chopped
3 tablespoons	45ml	Fresh cilantro, chopped
2 1/2 tablespoons	37ml	Jalapeno pepper, seeded, finely chopped
1 tablespoon	15ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Salt
4		Swordfish steaks - (6-ounce) (1 inch thick)
1/4 cup	59ml	Fresh lemon juice
4 teaspoons	20ml	Curry powder
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Fennel seeds
2 teaspoons	10ml	Vegetable oil
		Vegetable cooking spray

Recipe Instructions

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 1/4 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 3/4 cup salsa).

Source:
Cooking Light, Jul/Aug 1995, page 103

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