Low-Cholesterol Swordfish Santa Fe Recipe ^{Low Carb}

Ingredients

Servings: 6

Swordfish Santa Fe:

6 (4-ounce) swordfish steaks (3/4 inch thick)

1/3 cup lime juice

1/3 cup beer

1 1/2 tablespoons vegetable oil

1 tablespoon ground cumin

1 tablespoon Dijon mustard

1/4 teaspoon salt

2 cloves garlic, minced

Vegetable cooking spray

Salsa Fresca:

1 cup coarsely chopped tomato

1/3 cup chopped onion

1/4 cup chopped green pepper

1 1/2 tablespoons lime juice

4 teaspoons dried cilantro

1 teaspoon seeded, chopped jalapeno pepper

1 dove garlic; minced

1/4 cup no-salt-added tomato juice

1/4 teaspoon salt

1/8 teaspoon ground cumin

Cooking Methods

1. Place steaks in a shallow dish. Combine lime juice and next 6 ingredients; pour over steaks. Cover and marinate in refrigerator for at least 30 minutes, turning once.

2. Remove steaks from marinade, reserving marinade. Bring marinade to a boil in a saucepan and boil for 2 minutes. Remove from heat.

3. Coat grill rack with cooking spray. Then, place on grill over medium-hot coals (350° to 400°). Place steaks on rack, grill and covered for 4 to 6 minutes on each side or until fish flakes easily with a fork, basting frequently with marinade. Serve with Salsa Fresca.

1. Position knife blade in food processor bowl. Add first 7 ingredients. Process for 10 seconds.

2. Add tomato juice, salt, and cumin. Process for 10 seconds. Cover and chili.

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