Broiled Swordfish in a Jalapeno-Cilantro Lime Marinade with Cilantro Lime Salsa

Broiled Swordfish (serves 2)

2 6 oz swordfish steaks

1 jalapeno, minced

juice of 1 lime

1/8 cup chopped cilantro

1 tsp minced garlic

1/4 tsp salt

1/8 tsp black pepper 

1/4 cup olive oil 

  1. Wash & pat dry to swordfish
  2. Mix together the jalapeno, cilantro, lime juice, garlic, salt & pepper. Whisk in olive oil. Place fish in marinade and refrigerate up to two hours.
  3. Prepare cilantro lime salsa (recipe below)
  4. Remove from marinade and broil until just cooked through. Top with cilantro lime salsa and serve.

 

Cilantro Lime Salsa 

Mix together the following ingredients and refrigerate until ready to use:

1 small white onion, finely chopped

1 cup cilantro, chopped

3 T white vinegar

1/2 cup parsley, chopped

1/2 cup canola oil

1 jalapeno, minced 

CHICKEN CAESAR SALAD PIZZA (P90X-friendly recipe)

FOR THE PIZZA

3/4 lb chicken tenders
1/2 cup plus 2 T low fat Caesar salad dressing(recipe follows)
1 (12")whole wheat pizza crust (prebaked)
1 3/4 cups shredded low fat mozzarella and asiago cheese
1/4 cup shredded parmesan

FOR THE SALAD

4 cups romaine, shredded
1/4 cup low fat Caesar salad dressing
1/4 cup shredded parmesan

Turn grill on to medium heat
In a bowl, combine the chicken tenders with 1/2 cup of the caesar dressing and set aside
Brush pizza crust with remaining 2 T of dressing and top with cheeses
Remove the chicken from the marinade and cook on the grille for about 3-4 minutes per side
Place cooked chicken tenders on top of pizza crust, place on the grille and cook, covered, 8-10 minutes or until cheeses begin to bubble.
While pizza is cooking, toss the romaine with the 1/4 cup salad dressing and 1/4 cup parmesan
Remove the pizza from the grill and top with the salad mixture. Enjoy!

LOW FAT CAESAR SALAD DRESSING

3 T fresh lemon juice
2 T red wine vinegar
1 tsp olive oil
2 tsp anchovy paste
1 tsp black pepper
1 1/2 T minced garlic
1 1/2 tsp worcestershire sauce
1/4 cup parmesan
6 oz. nonfat ricotta or cottage cheese
1 T nonfat mayonnaise
1 T balsamic vinegar

Combine all ingredients in blender and process until smooth.

 

 

 CUCUMBER LIME POPSICLES WITH GIN
makes 10 popsicles 
1/2 cup sugar
1/4 cup plus 1 T water
1/4 cup coarsely chopped mint
2 tsp finely grated lime zest
1/4 cup fresh lime juice
1/4 cup gin
One 12 oz cucumber, peeled and seeded and pureed
1/2 tsp unflavored powdered gelatin
 
In a small saucepan combine the sugar, 1/4 cup water, mint and bring to a boil. Cover, remove from heat and let stand for 15 minutes. Strain the resulting syrup into a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin, and cucumber puree.
 
Sprinkle the gelatin over the remaining 1 T water and let stand until softened (5 minutes). Microwave at high power for 8 seconds until the gelatin dissolves and whisk it into the cucumber mixture. 
 
Arrange 10  two ounce cups on a baking sheet . Pour the popsicle mixture into the cups and freeze about 1 hour. Insert a stick into the center of each and freeze another half hour until fully frozen. Tear off the paper and serve!