Grilled Swordfish with Chili Lime Butter
and green salad

Name: Grilled Swordfish with Chili Lime Butter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1 stalk Green onions, green and white parts chopped and combined; 4 Tbsp Butter; 1/2 tsp Salt; 1/4 tsp Lime zest; 1/4 tsp Coriander, ground; 1/4 tsp Chili powder; 1 lb Fish, swordfish (sub fresh tuna, pork chops, or steak); 1 tsp Lime juice; 1 1/2 Tbsp Vinegar, red wine; 2 tsp Mustard; 1 tsp Honey; 3 Tbsp Oil, olive; 1 Tomatoes, medium, diced; 1 Avocados, cubed; 5 oz Mixed greens

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Grilled Swordfish with Chili Lime Butter

We don't often cook swordfish, but loved the special feel of this summer meal when it was featured in 2017. Community members shared the sentiment and were particularly fond of the flavorful chili lime butter served over the fish.

Ingredients

Metric

Servings:

Grilled Swordfish with Chili Lime Butter:

Garlic - 1 clove , chopped
Green onions - 1 stalk , green and white parts chopped and combined
Butter - 4 Tbsp
Salt - 1/2 tsp
Lime zest - 1/4 tsp
Coriander, ground - 1/4 tsp
Chili powder - 1/4 tsp
Fish, swordfish - 1 lb (sub fresh tuna, pork chops, or steak)
Lime juice - 1 tsp

Mixed Greens Salad with Tomatoes and Avocado:

Vinegar, red wine - 1 1/2 Tbsp
Mustard - 2 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Tomatoes, medium - 1 , diced
Avocados - 1 , cubed
Mixed greens - 5 oz

Prep

Make chili lime butter - (If prepping right before cooking and using a grill, get grill heating before continuing with prep.) Finely chop garlic and green onions (green and white parts). Melt butter in the microwave just until soft, 20 to 30 seconds. Combine butter, garlic, green onions, salt, lime zest, coriander, and chili powder. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
Tomatoes / Avocados - Prep as directed.
Fish - Rinse and pat dry. Season with some salt and pepper.

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Make

If cooking on a grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil.
{grill}: Place fish over high heat and sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over fish.
{stovetop}: Heat a grill pan over medium-high heat. Brush pan with some oil. Add fish and sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over fish.
While still hot, top fish with chili lime butter so that it melts.
Combine salad greens, tomatoes, and avocados in a mixing bowl. Add vinaigrette until dressed to your liking.
Enjoy swordfish with salad on the side.

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