Ingredients
6
6 servings
- •1 medium orange, peeled, sectioned, and cut into bite-size
- •0.5 cup canned pineapple chunks, undrained
- •0.25 cup diced fresh mango
- •2 medium jalapeno peppers, seeded and minced
- •3 tablespoons orange juice
- •1 tablespoon diced red bell pepper
- •2 teaspoons white sugar
- •1 tablespoon chopped fresh cilantro
- •0.5 cup fresh orange juice
- •1 tablespoon olive oil
- •1 tablespoon pineapple juice concentrate, thawed
- •0.25 teaspoon cayenne pepper
- •1.5 pounds swordfish steaks
Instructions
- Make the salsa: Mix orange, pineapple, mango, jalapeños, orange juice, bell pepper, sugar, and cilantro together in a medium bowl until well combined. Cover and refrigerate until needed.
- Marinate the swordfish: Whisk orange juice, oil, pineapple juice concentrate, and cayenne together in a large glass or ceramic bowl. Add swordfish and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove swordfish from marinade and shake off excess. Discard remaining marinade.
- Grill on the preheated grill until opaque in the center, 6 to 8 minutes per side. Serve with the salsa.
Nutritional Facts
Per 6 servings
- Calories: 214
- Carbohydrate: 14g
- Fat: 7g
- Fiber: 1g
- Protein: 23g
- Sugar: 12g
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