Swordfish Mexicana

Ingredients

• Salsa:
• 1 cup chopped tomato
• 1/4 cup chopped tomatillos
• 2 tablespoons diced peeled avocado
• 2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons chopped seeded jalapeno pepper
• 1 1/2 tablespoons fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, minced
• Fish:
• 1 garlic clove, halved
• 2 (6-ounce) swordfish steaks (about 1 inch thick)
• 1 1/2 tablespoons fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• Cooking spray
• Rice:
• 1/2 teaspoon olive oil
• 1/2 cup chopped onion
• 1/2 cup uncooked jasmine rice
• 1 cup fat-free, less-sodium chicken broth
• 1 teaspoon tomato paste