Swordfish with Mango Coriander Salsa

So, I'm on a mango kick.  I have a mango in my frig, and I can't wait to eat it.  Of course, I've heard that mangoes down in the Caribbean put our grocery store varieties to shame. I plan to find out for myself some day . . . But in the meantime, I'm going to try this recipe for supper 


This recipe is from The Best Diabetes Cookbook

Ingredients

• 1-1/2 pounds swordfish steaks
• 1 teaspoon vegetable oilSalsa Ingredients:
• 1-1/2 cups finely diced mango or peach
• 3/4 cup finely diced red peppers
• 1/2 cup finely diced green peppers
• 1/2 cup finely diced red onions
• 1/4 chopped fresh coriander
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 1 teaspoon minced garlic

Directions

1. Start barbecue or preheat oven to 425 degrees F.
2. Brush fish with 1 teaspoon of oil on both sides. Barbecue or bake fish for 10 minutes per inch thickness, or until if flakes easily when pierced with a fork.
3. Meanwhile, in bowl combine mango, red peppers, green peppers, red onions, coriander, lemon juice, olive oil and garlic; mix thoroughly. Serve over fish.

Nutritional Information (Per Serving) Calories: 219 Protein: 26 g Sodium: 111 mg Cholesterol: 49 mg Fat: 8 g Dietary Fiber: 2 g Carbohydrates: 12 g Exchanges: 1/3 Fruit, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat