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Grilled Swordfish Steaks with Citrus Salsa

Grilled Swordfish Steaks with Citrus Salsa

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Swordfish steaks are grilled and then topped with a scrumptious combination of picante sauce, fresh squeezed orange juice, chopped tomato, green onion, chopped orange and fresh cilantro. The combination of flavors is the perfect partner for the fish and best of all, it’s ready in just 30 minutes.

serves 4 people

Ingredients

cost per recipe: $22.04

The price is determined by the national average.

  • 2

    orange

  • 3/4

    cup Pace® Picante Sauce or Pace® Citrus Pineapple Salsa

  • 1

    tablespoon chopped fresh cilantroleaves

  • 1

    medium tomato, chopped (about 1 cup)

  • 2

    chopped green onion, sliced (about 1/4 cup)

  • 1 1/2

    pounds swordfish steak, 1-inch thick (about 4 steaks)

view nutrition info

How to Make It

Grate 1 teaspoon zest and squeeze 2 tablespoons juice from 1 orange.  Peel and coarsely chop the remaining orange to make 1 cup.
Stir the picante sauce, orange zest, orange juice and cilantro in a medium bowl. Reserve 1/2 cup picante sauce mixture to baste the fish.  Stir the chopped orange, tomato and onions in the bowl with the remaining picante sauce mixture.  Cover and refrigerate. Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until cooked through, turning the fish over once halfway through the grilling time and brushing often with the reserved picante sauce mixture. Discard the remaining reserved picante sauce mixture. Serve the fish with the orange mixture.
Step 1

Grate 1 teaspoon zest and squeeze 2 tablespoons juice from 1 orange.  Peel and coarsely chop the remaining orange to make 1 cup.

Step 2

Stir the picante sauce, orange zest, orange juice and cilantro in a medium bowl. Reserve 1/2 cup picante sauce mixture to baste the fish.  Stir the chopped orange, tomato and onions in the bowl with the remaining picante sauce mixture.  Cover and refrigerate.

Step 3

Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until cooked through, turning the fish over once halfway through the grilling time and brushing often with the reserved picante sauce mixture. Discard the remaining reserved picante sauce mixture.

Step 4

Serve the fish with the orange mixture.

Recipe Tips

  • Serving Suggestion: Serve with hot cooked brown rice tossed with chopped green onion and smashed peas with cilantro. For dessert serve yogurt and fresh berry parfaits.

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Made With
Pace® Citrus Pineapple Salsa

Pace® Citrus Pineapple Salsa

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Pace® Picante Sauce

Pace® Picante Sauce

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