Post by JJ Judkins on Mar 14, 2011 8:57:10 GMT -6
Pace® Grilled Swordfish Steaks with Citrus Salsa
from Campbell's Kitchen
Prep Time: 20 min.
Cook Time: 10 min.
3/4 cup Pace® Picante Sauce OR Pace® Chunky Salsa
1 tsp. grated orange zest
2 tbsp. orange juice
1 tbsp. chopped fresh cilantro leaves
1 cup coarsely chopped orange
1 medium tomato, chopped (about 1 cup)
2 green onions, sliced (about 1/4 cup)
4 swordfish steaks, 1-inch thick (about 1 1/2 pounds)
Stir the picante sauce, orange zest, orange juice and cilantro in a medium bowl. Reserve 1/2 cup to baste the fish. For the salsa, add the orange, tomato and onions to the remaining picante sauce mixture. Set the salsa aside.
Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until cooked though, turning the fish over once during cooking and brushing often with the reserved picante sauce mixture. Discard the remaining picante sauce mixture.
Serve the fish with the citrus salsa.
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.
Serves 4.
kitchen clip
If you don't have cilantro on hand, or if you prefer a milder taste, substitute an equal amount of parsley for the cilantro.
from Campbell's Kitchen
Prep Time: 20 min.
Cook Time: 10 min.
3/4 cup Pace® Picante Sauce OR Pace® Chunky Salsa
1 tsp. grated orange zest
2 tbsp. orange juice
1 tbsp. chopped fresh cilantro leaves
1 cup coarsely chopped orange
1 medium tomato, chopped (about 1 cup)
2 green onions, sliced (about 1/4 cup)
4 swordfish steaks, 1-inch thick (about 1 1/2 pounds)
Stir the picante sauce, orange zest, orange juice and cilantro in a medium bowl. Reserve 1/2 cup to baste the fish. For the salsa, add the orange, tomato and onions to the remaining picante sauce mixture. Set the salsa aside.
Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until cooked though, turning the fish over once during cooking and brushing often with the reserved picante sauce mixture. Discard the remaining picante sauce mixture.
Serve the fish with the citrus salsa.
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.
Serves 4.
kitchen clip
If you don't have cilantro on hand, or if you prefer a milder taste, substitute an equal amount of parsley for the cilantro.