It’s how diabetics do fine dining. At home.

One of the biggest challenges I face when working with diabetic clients is their fear of new meals. Many think that, without their favorite carbs, life won’t be worth living.

Nonsense. I rarely if ever use the word “diet” with my clients, replacing it with “new”…new foods, new meals, new ways of looking at their relationship with food. Soon, they come to understand that “new” foods are anything but dull.

Serves 6

1 1/2 pounds swordfish steaks
1t canola oil
1 1/2C finely diced mango (or peaches)
3/4C finely diced red peppers
1/2C finely diced green peppers
1/2C finely diced red onion
1/4C chopped fresh cilantro
2T lemon juice
2t olive oil
1t minced garlic

Fire up your grill or preheat the oven to 425.

Brush the steaks with 1t of the oil on both sides. Grill or bake the fish for about 10 minutes per inch of thickness, turning once half way through. Remove from heat.

Meanwhile, combine the mango, peppers, red onion, lemon juice, olive oil and garlic. Plate the fish, top with the salsa.

Don’t expect leftovers.

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ

Calories: 219, Protein: 26g, FatL 8g, Carbs: 12g, Fiber: 2g

Recipe: courtesy
Photograph: courtesy

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