| Swordfish En Salsa Verde
5 fresh tomatillos - (to 6) ; husks removed, and finely chopped
2 tablespoons of finely-chopped onion
2 Serrano or jalapeņo peppers, seeded, and finely chopped
1 tablespoon of snipped fresh cilantro
1 teaspoon of finely shredded lime peel
1/2 teaspoon of Splenda
4 fresh or frozen 1"-thk swordfish steaks
1/4 teaspoon of salt
1/4 teaspoon of ground cumin
1/4 teaspoon of freshly-ground black pepper
Olive oil, as needed
1/2 medium ripe avocado, seeded, peeled, and coarsely chopped |
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Stir together the tomatillos, onion, Serrano or jalapeņo peppers, cilantro, lime peel, and Splenda in a non-metal mixing bowl. Set aside.
Thaw fish if frozen. Combine salt, cumin, black pepper. Brush fish with olive oil. Sprinkle with cumin mixture. Stir avocado into the salsa verde. Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once halfway through grilling time. Serve with salsa verde. This recipe yields 4 servings; 5 carb grams per serving.
Recipe By: Low Carb Diet Recipes Formatted for MC6 06-26-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): trace Calories; trace Fat (44.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. |
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