Grilled (or not) Swordfish with Aminos Butter
and green salad
This recipe was featured in the summer of 2020 with steak, but this time around we're using grill-friendly swordfish.
Ingredients
- Butter - 4 Tbsp
- Bragg's / coconut aminos - 1 tsp
- Lime juice - 1 tsp
- Swordfish steaks - 4 (sub steak or any firm fish like salmon)
- Vinegar, rice - 2 Tbsp
- Bragg's / coconut aminos - 1 tsp
- Honey - 1 tsp
- Sesame seeds, white or black - 1/2 tsp
- Oil, cooking - 3 Tbsp
- Oil, toasted sesame - 2 tsp
- Cucumbers - 6 oz, chopped
- Avocados - 1, chopped
- Salad greens, any type - 6 oz
Nutrition Facts
Choose Cooking Method
Prep
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Make aminos butter - (If prepping right before cooking, get grill heating before finishing prep.) Soften butter in the microwave. Mash in aminos (portion for the aminos butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
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Make sesame vinaigrette - Whisk together vinegar, aminos (portion for salad), honey, and sesame seeds. Add cooking oil and toasted sesame oil while whisking. (Can be done up to 5 days ahead)
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Cucumbers / Avocados - Prep as directed.
-
Swordfish - Season with some salt and pepper.
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Make
-
Heat grill to 400F / 204C degrees, keeping one part of the grill with direct heat and another part with indirect heat. Clean grates and brush with some oil.
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Place swordfish over direct heat. Sear for ~2 minutes per side, closing the lid after each turn. Move swordfish to indirect heat and continue cooking until it is flaky and opaque, 2 to 5 minutes more (depending on thickness).
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Toss cucumbers, avocados, and salad greens in sesame vinaigrette until dressed to your liking.
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Spoon aminos butter over swordfish while still warm. Enjoy swordfish with salad on the side.
Prep
-
Make aminos butter - Soften butter in the microwave. Mash in aminos (portion for the aminos butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
-
Make sesame vinaigrette - Whisk together vinegar, aminos (portion for salad), honey, and sesame seeds. Add cooking oil and toasted sesame oil while whisking. (Can be done up to 5 days ahead)
-
Cucumbers / Avocados - Prep as directed.
-
Swordfish - Season with some salt and pepper.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
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Make
-
Heat a grill pan or skillet over medium heat. Brush with some oil and add swordfish. Sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness).
-
Toss cucumbers, avocados, and salad greens in sesame vinaigrette until dressed to your liking.
-
Spoon aminos butter over swordfish while still warm. Enjoy swordfish with salad on the side.
Nutrition Facts
Reviews
Ratings
15 reviews
This was just ok. I can never get tofu to work right in the pan, so did it in the airfryer and it got nice and crispy on the outside without sticking to anything. But wasn't a very filling meal. Maybe needed more tofu or a bigger avocado or something?
0 HelpfulSo I forgot I didn’t have miso, which for the sword fish was a bit of a bummer, but made the salad dressing with a Tbs of soy sauce instead and it was great! Would maybe try marinating the swordfish in something similar.
0 HelpfulWe don't have a grill, so I used the stovetop. The miso butter was amazing, but the vinegarette was not super flavorful. I'm also not a big swordfish fan. I wouldn't make this again as it feels like too much fat for one meal.
0 HelpfulWe made the grilled version, and everyone loved it. The only variation is that we left the corn in the husk (de-haired) and soaked it for 30 minutes in water with 1/4 cup sugar and 1/4 cup salt before grilling it in the husks for 20 minutes total (5 minutes per 1/4 turn).
1 Helpful