SANTA FE SWORDFISH
6 (4oz) SWORDFISH STEAKS (3/4 INCH THICK)
1/3 CUP LIME JUICE
1/3 CUP BEER
2 CLOVES GARLIC, MINCED
1 ½ TABLESPOONS VEGETABLE OIL
1 TABLESPOON GROUND CUMIN
1 TABLESPOON DIJON MUSTARD
¼ TEASPOON SALT
VEGETABLE COOKING SPRAY
SALSA FRESCA LIME SLICES (OPTIONAL)
Place swordfish steaks in a shallow baking dish. Combine lime juice and next 6 ingredients, stirring well; pour marinade over steaks. Cover and marinate steaks in refrigerator at least 30 minutes, turning once. Remove steaks from marinade; set aside. Bring marinade to a boil in a small saucepan; boil 2 minutes. Remove from heat. Arrange steaks on rack of a broiler pan coated with cooking spray. Broil 6 inches from heat 5-6 minutes or until fish flakes easily when tested with a fork, basting often with marinade. Transfer steaks to a serving plate, top each with about ¼ cup salsa fresca. (Grilling the fish also works very well for this recipe)

SALSA FRESCA
1 cup coarsely chopped tomato
1/3 cup chopped onion
¼ cup chopped green pepper
1 ½ tablespoons lime juice
4 teaspoons dried while cilantro
1 teaspoon seeded, chopped jalapeno pepper
1 clove garlic, minced
¼ cup no-salt added tomato juice
¼ teaspoon salt
1/8 teaspoon ground cumin
Combine first 7 ingredients together in food processor and process for 10 seconds. Add tomato juice, salt, and cumin. Process 10 more seconds or until finely chopped. Cover and chill. Nutritional Information for fish and salsa combined.
Calories Approx; Protein 20.4g, Fat 8.0g, Carbohydrate 5.9g