Grilled Swordfish with Papaya Salsa
The recipe Grilled Swordfish with Papaya Salsan is ready in around 2 hours and 30 minutes and is definitely a super gluten free, dairy free, and primal option for lovers of Mexican food. This main course has 295 calories, 34g of protein, and 12g of fat per serving. This recipe serves 4. It is perfect for The Fourth Of July. Head to the store and pick up cilantro, lime juice, green onion, and a few other things to make it today. To use up the lime peel you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.
Instructions
In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
Set oven control to broil. Spray broiler pan rack with cooking spray.
Remove fish from marinade; reserve marinade.
Place fish on rack in broiler pan.
Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.
![Thrive Pinot Grigio]()
Thrive Pinot Grigio