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April 27, 2013

Grilled Fish with Tomato Salsa

This simple, fresh salsa can be served with any grilled fish; try tuna steaks, or it can be served with grilled chicken breasts.

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Grilled Swordfish with Tomato Salsa

2 tomatoes, chopped
1 cup homemade or favorite salsa
1 Tablespoon lime juice
4 (3/4″ thick) swordfish steaks
1 Tablespoon oil
1/2 teaspoon salt
Dash white pepper

In a small glass bowl, combine tomatoes, salsa, and lime juice and chill in refrigerator until steaks are done.

Prepare and heat grill. Oil grill rack when ready to cook. Sprinkle steaks with salt and pepper and place fish on grill 4-6 inches from medium coats. Brush lightly with oil. Cover grill and cook for 10-14 minutes or until fish is opaque and flakes easily with fork, turning once.

To serve, top steaks with salsa, draining salsa if necessary.

Yields 4 servings.

MF&L Staff at Maine Food & Lifestyle magazine.


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