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Cumin-Crusted Swordfish with Cucumber-Radish Salsa

Yield 4 servings (serving size: 5 ounces fish and 1/2 cup salsa)

Ingredients

  • Salsa:
  • 1 cup chopped seeded cucumber
  • 1 cup coarsely chopped seeded plum tomato
  • 1/2 cup thinly sliced radishes
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fish:
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 1/4 teaspoon salt
  • 4 (6-ounce) swordfish steaks or other firm white fish (about 3/4 inch thick)
  • 1 teaspoon vegetable oil
  • Cooking spray

Nutrition Information

  • calories 251
  • caloriesfromfat 33 %
  • fat 9.2 g
  • satfat 2 g
  • monofat 3.3 g
  • polyfat 2.6 g
  • protein 34.9 g
  • carbohydrate 6.4 g
  • fiber 1.6 g
  • cholesterol 66 mg
  • iron 3.4 mg
  • sodium 460 mg
  • calcium 44 mg

How to Make It

  1. To prepare salsa, combine first 8 ingredients in a medium bowl. Cover and chill.

  2. To prepare the fish, combine cumin seeds, peppercorns, and 1/4 teaspoon salt in a small zip-top plastic bag. Coarsely crush the cumin seed mixture using a meat mallet or rolling pin. Sprinkle the cumin seed mixture on 1 side of each steak. Heat 1 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish, crust sides down; cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.