This vegetable side is very flavorful and exotic.
4 oz swordfish steak
1/2 cup of sliced bell pepper (can be frozen)
1/4 cup of mango slices (can be frozen)
1/4 cup passata di pomodorri or 1 large fresh tomatoes, diced
1/4 cup non-fat, low-sodium chicken stock
1/2 TB ground cumin
1 ts ground coriander
1 ts ground tumeric
2 dried chilli peppers
1 ts hot chili sauce
salt to taste
1/2 ts brown splenda
Grill swordfish in hot grill pan, with salt and pepper. In a pan, heat all the ingredients on high heat for 2-3 min, and then turn down heat, and simmer for 10 min with a covered pot. Serve, and sprinkle with nigella seeds.