Mexican Grilled Swordfish
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Chili powder||1 Teaspoon (5 Milliliter)|
|Lime juice||50 Milliliter (1/4 Cup)|
|Hot pepper flakes||1⁄4 Teaspoon (1 Milliliter)|
|Dried oregano||1⁄4 Teaspoon (1 Milliliter)|
|Tomato salsa||1⁄2 Cup (8 tbs)|
In shallow nonmetallic dish large enough to hold swordfish steaks in single layer, combine lime juice, oil, chili powder, hot pepper flakes and oregano.
Add fish to marinade, turning to coat on both sides.
Refrigerate, covered, 1 hour, turning occasionally.
Remove fish from marinade; place on oiled barbecue grill.
Grill over medium high heat 10 minutes per inch (2.5 cm) of thickness, until fish flakes easily with a fork, turning once and basting with marinade halfway through cooking.
Serving size: Complete recipe
Calories 1166 Calories from Fat 499
% Daily Value*
Total Fat 56 g85.7%
Saturated Fat 8.9 g44.5%
Trans Fat 0 g
Cholesterol 285.7 mg95.2%
Sodium 687.1 mg28.6%
Total Carbohydrates 15 g5.1%
Dietary Fiber 3.9 g15.7%
Sugars 4.6 g
Protein 142 g284.8%
Vitamin A 57.8% Vitamin C 45.6%
Calcium 4.3% Iron 32.9%
*Based on a 2000 Calorie diet