* Note: See the "Lime-Olive Oil Dressing" recipe which is included in this collection. Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half-moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve. This recipe yields ? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6130 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (1247g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 8.1mg||0 %|
|Potassium 515.5mg||14 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 26.2g|
|Protein 2.5g||4 %|
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Calories per serving: 112
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