Grilled Swordfish with Roasted Corn and Red Pepper Salsa

Grilled Swordfish with Roasted Corn and Red Pepper Salsa

Recipe excerpted from The Breast Health Cookbook
by Robert Arnot, M.D., Barbara Sutherland, Ph.D. and Rita Mitchell, R.D
Used with permission from www.twbookmark.com

Swordfish has a mild flavor that appeals to many people. The swordfish can be cooked over an outdoor grill. The Roasted Corn and Red Pepper Salsa provides a Southwestern flair and looks elegant on the swordfish. The wonderful flavors of the salsa complement the mild-tasting swordfish. Salmon or trout may be substituted for the swordfish.

YIELD: 2 SERVINGS
PREPARATION TIME: 25 MINUTES
COOKING TIME: 10 MINUTES

INGREDIENTS :
1 ear sweet corn
1 medium sweet red pepper
1 teaspoon olive oil
2 (4-ounce) portions swordfish
1 teaspoon chopped cilantro
1 teaspoon salt

Preheat oven to 400 degrees.

1. Remove husks and silk from corn. Rinse corn and cut kernels from cob. Place on foil-lined cookie sheet.

2. Remove stem, seeds, and membranes from pepper. Rinse pepper; place on cookie sheet with corn.

3. Roast corn and pepper in oven for 15 minutes. Remove from oven; let cool. Preheat broiler.

4. Spread the olive oil over both sides of each portion of fish. Place on grilling rack; broil for 5 minutes on each side, or until fish flakes easily with a fork.

5. Meanwhile, peel loose skin from pepper, dice finely. Combine pepper, corn, cilantro, and salt. Stir lightly to mix.

6. Serve fish topped with salsa.

Estimated nutrients per serving:
Calories: 200
Total protein (grams): 21
Soy protein (grams): 0
Total carbohydrate (grams): 14
Total fat (grams): 6
Total fiber (grams): 2
Total fruit and vegetable (servings): 1

For prostate protection: To eliminate animal products, omit nonfat yogurt.

© 2001 by Robert Arnot, M.D., Barbara Sutherland, Ph.D. and Rita Mitchell, R.D.

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