Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Grilled Swordfish With Pineapple Salsa
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- #50540
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon lime juice
2 cloves garlic, minced
4 swordfish steaks (5 ounces each)
1/2 teaspoon chili powder or black pepper
Pineapple Salsa
1/2 cup finely chopped fresh pineapple
1/4 cup finely chopped red bell pepper
1 green onion, thinly sliced
2 tablespoons lime juice
1/2 jalapeno pepper, seeded, minced
1 tablespoon chopped fresh cilantro or fresh basil
directions
Combine lime juice and garlic on plate. Dip swordfish in juice; sprinkle with chili powder.
Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Grill fish, covered, 2 to 3 minutes. Turn over; grill1 to 2 minutes more or until just opaque in center and still very moist. Top each serving with about 3 tablespoons Pineapple Salsa.
For Pineapple Salsa: Combine all ingredients in small nonmetallic bowl. Serve at room temperature.
added by
cookeclectic
nutrition data
Nutritional data has not been calculated yet.
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