Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh or frozzen swordfish -and chopped
-or halibut steaks, 3/4" 1 md Red onion, chopped (1/2C)
-thick 2 tb Snipped parsley
1/2 c Tangerine or orange juice 1 sm Jalapeno pepper, seeded and
2 tb Brown sugar -finely chopped, opt.
2 tb Red wine vinegar 1 lg Clove garlic, minced
2 md Tangerines, peeled, seeded

Thaw frozen fish. Cut into serving size pieces. Combine tangerine
juice, brown sugar and vinegar in a medium skillet. Bring just to
boiling. Reduce heat and simmer, uncovered, 5-6 minutes or until
mixture becomes syrupy, stirring often. Remove from heat. Spray the
unheated rack of a broiler pan with nonstick cooking spray. Place
fish on rack. Brush both sides of fish with 1 tablespoon of the juice
mixture. Broil 4" from heat 6-8 minutes or until fish flakes easily
with a fork. Meanwhile, for relish, combine chopped tnagerine, onion,
parsley, jalapeno pepper and garllic in a medium bowl. Add remaining
juice mixture. toss gently to mix. Serve fish with relish. 4 servings.

Per serving: 202 cal., 5g fat, 45mg chol., 106mg sod., 16g carb., 1g
fiber, 23g pro., 1/2 vegetable, 1/2 fruit and 3 meat exchanges.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-02-95

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