Swordfish with Papaya Salsa  yellow_icon

Serves 4 • Cooking Time 1 to 2 hours on Low • Slow Cooker Size 5½ to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Hearty swordfish steaks are a great option for gentle poaching in the slow cooker because the low heat renders their firm meat exceptionally moist and tender. To keep the bottoms of the steaks from overcooking and to add flavor to the poaching liquid, we propped the steaks up on lime slices and cilantro stems. A simple aluminum foil sling made it easier to remove the steaks from the slow cooker in one piece. A fresh papaya salsa of sweet fruit, hot jalapeño, bright cilantro, and tangy lime juice added complex, fresh flavors to this simple fish. If your papaya is underripe, season the salsa with sugar to taste. Use swordfish steaks of similar thickness so that they cook at the same rate. Check the swordfish’s temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. You will need an oval slow cooker for this recipe. Click here for information on making a foil sling. See the sidebar that follows the recipe.

2

limes (1 sliced ¼ inch thick, plus ½ teaspoon grated lime zest and 2 tablespoons juice)

2

tablespoons minced fresh cilantro, stems reserved

¼

cup dry white wine

4

(6-ounce) swordfish steaks, 1½ inches thick

Salt and pepper

1

papaya, peeled, seeded, and cut into ½-inch pieces

1

jalapeño chile, stemmed, seeded, and minced

1

teaspoon extra-virgin olive oil

1. Fold sheet of aluminum foil into 12 by 9-inch sling; press widthwise into slow cooker. Arrange lime slices in single layer in bottom of prepared slow cooker. Scatter cilantro stems over lime slices. Pour wine into slow cooker, then add water until liquid level is even with lime slices (about ¼ cup water). Season swordfish with salt and pepper and place on top of lime slices. Cover and cook until swordfish flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 2 hours on low.

2. Meanwhile, combine papaya, jalapeño, oil, and lime zest and juice in bowl. Season with salt and pepper to taste.

3. Using sling, transfer swordfish to baking sheet. Gently lift and tilt steaks with spatula to remove cilantro stems and lime slices and transfer to plates; discard poaching liquid. Serve with salsa.

Per serving:
Cal 290
Fat 12g
Sat Fat 3g
Chol 110mg
Carb 11g
Protein 34g
Fiber 1g
Sodium 310mg