James French of Boise developed this easy way to perk up prepared salsa: simply mix in some fresh tomatoes, green onions, and lime juice. It's the perfect foil for mild swordfish. The sauce is also tasty over other fish and with chicken, pork, and beef.
4 swordfish steaks, 3/4 to 1 inch thick (1 1/2 lb. total)
1 tomato (about 6 oz.)
1 green onion
1 cup chunky tomato salsa
1 tablespoon lime juice
1/4 teaspoon hot sauce (optional)
How to Make It
Rinse swordfish and pat dry. Arrange steaks on broiler pan rack and broil 4 to 6 inches from heat until fish is just opaque in center of the thickest part but still moist-looking (cut to test), 11 to 15 minutes. Turn once.
While fish cooks, core and dice tomato and slice onion. Mix tomato, onion, salsa, lime juice, and hot sauce.
Arrange fish on a platter or on individual plates and top with salsa.
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