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Details

• Servings: 4
• Serving Size: 6 oz mahi mahi, 1/4 cup chow-chow

For the Fish

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Ingredients

• 3 garlic cloves, minced
• 1/4 cup lime fresh juice
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1 tsp honey
• 1 tsp lime zest
• 1/2 tsp ground cumin
• 1/4 tsp salt plus 1/8 tsp salt
• Black pepper to taste
• 4 swordfish steaks (6 oz each)

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Preparation

1. In a large resealable plastic bag, combine the garlic, lime juice, mint, cilantro, honey, lime zest, cumin, 1/4 tsp of the salt and black pepper to taste. Add the fish; turn and rub to coat with the marinade. Refrigerate for 20 minutes.

For the Chow-Chow

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Ingredients

• 1 Tbsp olive oil
• 3 mini orange red yellow bell peppers, sliced
• 1 shallot, sliced
• 1 ear fresh corn, cooked and cut from the cob
• 1 jalapeño pepper, sliced
• 6 oz tomatillos (about 3)
• 1/2 cup water

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Preparation

1. In a skillet, heat the oil over medium-high heat. Add the mini bell peppers, shallot, corn and jalapeño pepper. Add the remaining 1/8 tsp salt and black pepper to taste. Sauté for 2 to 4 minutes, or until the vegetables are softened. Add the tomatillos. Cook, stirring occasionally, for 2 to 3 minutes, or until softened. Add the water and cook, stirring occasionally and breaking the vegetables up with the back of a spoon, for 4 to 6 minutes, or until thickened. Set aside.
2. Preheat the grill. Grill swordfish steaks, covered, over medium heat or broil 4 inch from the heat for 4 to 5 minutes on each side, or until fish flakes easily with a fork. Serve topped with chow-chow.

Nutrition Facts

Calories	213
Total Fat	5g
Cholesterol	124mg
Sodium	225mg
Total Carbs	10g
Fibers	1g
Proteins	32g