Tuna Or Swordfish With Tomato-Arugula Salsa

• 1 lb. fresh or frozen tuna or swordfish steaks
• 1/2 lb. plum tomatoes, seeded and chopped
• 1/2 c. chopped yellow or green pepper
• 1/4 c. lightly packed fresh arugula or basil leaves, chopped
• 4 green onions, sliced (1/4 c.)
• 1/4 c. nonfat Italian salad dressing
• nonstick spray coating
• arugula leaves (optional)
• lemon (optional)

1. Thaw fish if frozen.
2. Cut fish into serving size pieces.
3. For salsa, in a medium size bowl combine tomatoes, pepper, arugula or basil, green onion and 2 tablespoons dressing.
4. Spray unheated rack of broiling pan with nonstick spray.
5. Place fish or rack and brush with some of the dressing.
6. Broil 4-inches from heat until fish flakes easily with a fork.
7. Allow 4 to 6 minutes per 1/2-inch thickness of fish.
8. Turn fish once and brush with remaining dressing.
9. Transfer fish to serving plates and spoon salsa over each.
10. Garnish with additional arugula and lemon if desired. Serves 4.

tomatoes, green pepper, arugula, green onions, nonfat italian salad dressing, nonstick spray coating, arugula, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287735 (may not work)