• 2 oranges, peeled, white pith removed, seeded and diced
• 1 cup tomatoes, chopped and seeded
• 2 Tbs. plus 2 tsp. red onion, minced
• 2 Tbs. plus 2 tsp. fresh parsley, chopped
• 1 Tbs. plus 1 tsp. fresh orange juice
• 1-1/4 tsp. balsamic vinegar
• 1/8 tsp. cayenne
• 2 cloves garlic, crushed
• 2 tsp. fresh ginger, peeled and minced
• 1/2 cup teriyaki sauce
• 1/4 cup plus 3 Tbs. dry sherry
• 3/4 tsp. Asian sesame oil
• 4 swordfish steaks, 1 inch thick, about 6 ounces each

Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 3/4 tsp. ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Combine teriyaki sauce, sherry, remaining garlic, 1-1/4 tsp. ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.

Per serving: calories 270, fat 6.6g, 23% calories from fat, cholesterol 53mg, protein 30.4g, carbohydrates 18.1g, fiber 2.4g, sugar 12.0g, sodium 1510mg, diet points 6.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.6, Bread: 0.0, Lean meat: 0.0, Fat: 1.2, Sugar: 0.4, Very lean meat protein: 4.1

  view detailed nutritional information

The recommended wine is: Chardonnay.