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Broiled Caribbean Swordfish

Categories:
fish, main dishes

Papaya Salsa
4 swordfish or shark steaks; 1-inch
1 thick -- (about 1-1/2 pounds)
1/4 cup lime juice
1/4 cup grapefruit juice
1 tablespoon grated lime peel
1/2 teaspoon salt
1 clove garlic; crushed
PAPAYA SALSA
1/4 cup finely chopped red bell pepper
2 to
3 tablespoons grapefruit juice
1 tablespoon finely chopped green
onion (with top)
1 tablespoon chopped cilantro
1/8 teaspoon salt
1 large papaya; peeled, seeded and
chopped (about 2 cups)

Prepare Papaya Salsa; cover and refrigerate. Place fish steaks in ungreased square dish, 8 X 8 X 2 inches. Mix remaining ingredients; pour over fish. Cover and refrigerate 2 hours. Set oven control to broil. Spray broiler pan rack with nonstick 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. Serve with salsa. 4 SERVINGS (WITH ABOUT 1/2 CUP SALSA EACH). MICROWAVE DIRECTIONS: Marinate fish steaks as directed. Remove fish from marinade. Arrange fish, thickest parts to outside edges, in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Cover tightly and microwave on high 11 to 13 minutes, rotating dish 1/2 turn after 6 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Serve with salsa.

PAPAYA SALSA Mix all ingredients. Cover and refrigerate.




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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