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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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My husband and I recently returned to the United States after five years in Asia. I enjoy incorporating Asian fruits and vegetables into creations like this one. My husband likes it so much, he suggested I send it in. - CL Reader Ingredients:
1 cup chopped tomato |
1/4 cup chopped tomatillos |
2 tablespoons diced peeled avocado |
2 tablespoons chopped fresh cilantro |
1 1/2 tablespoons chopped seeded jalapeño pepper |
1 1/2 tablespoons fresh lime juice |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 garlic clove, minced |
1 garlic clove, halved |
2 (6-ounce) swordfish steaks (about 1 inch thick) |
1 1/2 tablespoons fresh lime juice |
1/8 teaspoon salt |
1/8 teaspoon ground cumin |
1/8 teaspoon black pepper |
cooking spray |
1/2 teaspoon olive oil |
1/2 cup chopped onion |
1/2 cup uncooked jasmine rice |
1 cup fat-free, less-sodium chicken broth |
1 teaspoon tomato paste |
Directions:
1. To prepare salsa, combine first 9 ingredients.
2. To prepare fish, rub cut sides of garlic over fish; place fish in a small zip-top plastic bag. Add 1 1/2 tablespoons lime juice to bag; seal. Marinate in refrigerator 30 minutes, turning once.
3. Preheat broiler.
4. Remove fish from marinade, discarding marinade. Sprinkle fish with salt, cumin, and black pepper; place fish on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until fish flakes easily when tested with a fork.
5. To prepare rice, heat oil in a medium saucepan over medium-high heat. Add onion; sauté until tender. Add rice; cook 2 minutes, stirring frequently. Add broth and tomato paste, stirring to dissolve tomato paste; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
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