Swordfish and papaya salsa aren't as famous as peanut butter and jelly, but we assure you they make a perfect pair. Try it and see if you don't agree.
What You Need
Original recipe yields 6 servings
1/3 cup KRAFT Italian Dressing
3 swordfish steaks (1-1/2 lb.)
2 papaya s, peeled, cubed
1/2 cup chopped red pepper s
2 green onions, thinly sliced
1 Tbsp. finely chopped jalapeño pepper s
3 Tbsp. lime juice
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Let's Make It
Pour dressing over fish in shallow glass dish; turn fish over to coat both sides of each steak with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 6 to 8 min. on each side or until fish flakes easily with fork.
Serve fish with the papaya mixture.
How to Determine When Fish is Cooked
Fish is done when it looks opaque and flakes easily with a fork. Undercooked fish looks translucent, while overcooked fish looks dry and falls apart.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.