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Title: Broiled Caribbean Swordfish
Yield: 4 Servings

Ingredients

           Papaya Salsa
      4    swordfish or shark steaks;
           -1-inch
      1    thick -- (about 1-1/2
           -pounds)
    1/4 c  lime juice
    1/4 c  grapefruit juice
      1 tb grated lime peel
    1/2 ts salt
      1    clove garlic; crushed
           PAPAYA SALSA
    1/4 c  finely chopped red bell
           -pepper
      2    to
      3 tb grapefruit juice
      1 tb finely chopped green
           onion (with top)
      1 tb chopped cilantro
    1/8 ts salt
      1 lg papaya; peeled, seeded and
           chopped (about 2 cups)

Instructions

Prepare Papaya Salsa; cover and refrigerate. Place fish steaks in
ungreased square dish, 8 X 8 X 2 inches. Mix remaining ingredients; pour
over fish. Cover and refrigerate 2 hours.
Set oven control to broil. Spray broiler pan rack with nonstick cooking
spray. Remove fish from marinade; reserve marinade. Place fish on rack in
broiler pan. Broil with tops about 4 inches from heat about 16 minutes,
turning and brushing with marinade after 8 minutes, until fish flakes
easily with fork. Serve with salsa. 4 SERVINGS (WITH ABOUT 1/2 CUP SALSA
EACH).
MICROWAVE DIRECTIONS: Marinate fish steaks as directed. Remove fish from
marinade. Arrange fish, thickest parts to outside edges, in rectangular
microwavable dish, 12 X 7-1/2 X 2 inches. Cover tightly and microwave on
high 11 to 13 minutes, rotating dish 1/2 turn after 6 minutes, until fish
flakes easily with fork. Let stand covered 3 minutes. Serve with salsa.

PAPAYA SALSA
Mix all ingredients. Cover and refrigerate.

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Contributor: Betty Crocker's Low-Fat

Preparation Time: 0:00

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