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Description[edit | edit source]

The halibut can marinate up to 2 hours ahead of time in the lively marinade spiked with citrus, cumin and cayenne.

Ingredients[edit | edit source]

Fish[edit | edit source]

  • 1½ lbs halibut, tuna or swordfish steaks, ¾ to 1 inch thick (if fish steaks are large, cut into 6 serving pieces).

Marinade[edit | edit source]

Salsa[edit | edit source]

Directions[edit | edit source]

Marinade[edit | edit source]

  1. In shallow glass or plastic dish, mix all marinade ingredients.
  2. Add fish; turn to coat with marinade.
  3. Cover; refrigerate at least 30 minutes but no longer than 2 hours.

Fish[edit | edit source]

  1. Heat gas or charcoal grill.
  2. Remove fish from marinade; reserve marinade.
  3. Place fish on grill rack.
  4. Cover grill; cook over medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork.
  5. Discard any remaining marinade.

Salsa[edit | edit source]

  1. Meanwhile, in medium glass or plastic bowl, mix all salsa ingredients.
  2. Serve fish with salsa.

Nutritional information[edit | edit source]

Per serving:

  • 160 Calories | 50 Calories from Fat | 5g Total Fat | 1g Saturated Fat | 0g Trans Fat | 60mg Cholesterol | 250mg Sodium | 5g Total Carbs | 2g Dietary Fiber | 2g Sugars | 22g Protein
  • Percent Daily Value [1]: Vitamin A 15% | Vitamin C 20% | Calcium 2% | Iron 4%
  • Exchanges: ½ other carbs, 3 very lean meat, ½ fat
  • Carbohydrate Choices: ½
  • MyPyramid Servings 3 oz-equivalents meat and beans, ½ cup vegetables

Notes[edit | edit source]

  1. Percent Daily Values are based on a 2,000 calorie diet.
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