Fish with Tomato Orange Salsa
Main Courses4 swordfish or tuna steaks (about 6 ounces each), or 1 ½ pounds firm fish fillets
MARINADE
3 tablespoons orange juice
juice of 1 lemon
1 garlic clove, minced or pressed
1 tablespoon olive oil
dash of Tabasco or other hot pepper sauce, or 1/8 teaspoon crushed red pepper flakes
TOMATO-ORANGE SALSA
3 ripe tomatoes, diced
4 scallions, chopped
½-1 fresh green chile, seeded and minced, or ¼ teaspoon cayenne
2 teaspoons freshly grated orange peel
1 orange, sectioned and seeded, each section cut in half
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
Rinse the fish and set aside.
Combine all of the marinade ingredients in a shallow nonreactive bowl. Add the fish to the bowl, spoon the marinade over it, and set aside.
Prepare the Tomato-Orange Salsa and set aside.
Broil or grill the fish for about 10 minutes, basting with the marinade several times while cooking. When the fish flakes easily with a fork but is still moist, serve immediately, topped with a generous amount of the salsa.
Tomato-Orange Salsa
Combine all of the ingredients in a bowl, and let sit for 10 to 15 minutes to allow the flavors to blend. Covered and refrigerated, this salsa will keep for 2 to 3 days.
Per 2 oz. Serving: 18 calories, 0.5 g. protein, 0.2 g fat
