Serves: 4
Total Calories: 52

2 navel oranges, peeled, white pith removed, and diced
1 medium tomato, seeded and diced or chopped
2 tablespoons finely chopped white onions
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped flat-leaf parsley
1 , serrano chile kimmy, , minced with seeds
2 teaspoons unseasoned rice vinegar
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra for the fish
4 (6-ounce) swordfish steaks, each about 3/4-inch thick
2 teaspoons olive oil
1 clove garlic (large), pressed

1. In a medium bowl, toss together the oranges, tomato, onion, mint, parsley, chile, vinegar, sugar, 1/4 teaspoon of the salt. If made ahead, cover and refrigerate up to 4 hours. Bring to room temperature before serving.

2. Brush the fish with oil and rub with garlic. Sprinkle lightly with salt. Cover and refrigerate about 30 minutes.

3. Prepare an outdoor grill or preheat a stovetop grill. Grill the fish about 4 minutes per side, or until it is browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot with the salsa spooned on top of each serving. Pass remaining salsa at the table.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 52
Calories from Fat: 20

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