Jicama Salsa
2 cps chopped peeled jicama (3/4 lb)
1 med cucumber, peeled and chopped (1 cp)
1 med orange, peeled and chopped (3/4 cp)
1 tbl chopped fresh cilantro or parsley
1 tbl lime juice
1/2 tsp chili powder
1/4 tsp salt

Mix all ingredients in a glass bowl. Cover and refrigerate at least 2 hours to blend flavors.


1.5 lbs swordfish, tuna or marlin steaks, 3/4-1" thick
3 tbls extra virgin olive oil (EVOO) or canola oil
1 tbl lime juice
1/4 tsp salt
1/8 tsp crushed red pepper

If fish steaks are large, cut into 6 serving pieces. Mix oil, lime juice, salt and red pepper in shallow glass or heavy-duty Ziploc bag. Add fish; turn to coat w/marinade. Cover dish or seal bag and refrigerate 30 mins.

Spray grill rack w/Pam cooking spray for grills and heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish 5-6" from med heat about 10 mins, brushing 2-3times w/marinade and turning once, until fish flakes easily w/fork. Discard any remaining marinade. Serve fish w/salsa.

Prep time: 15 mins
Chill time: 2 hrs
Marinate: 30 mins
Grill time: 10 mins

Per serving: 185 cals; 20g protein; 7g carbs; 10g fat (2g sat); 60mg cholesterol; 190mg sodium.

Thanks Bostonian, I down your recipes for future use.

Thank you, JAnn.

I have served this to guests; and they don't even realize they are eating healthy. :-)