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Active: 35 min Total: 35 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Grilled Swordfish with Mango Salsa:
  • Jalapenos - 1 , diced
  • Cucumbers, Persian - 2 , diced (Sub 1 normal or English cucumber)
  • Mango - 1 , diced
  • Red pepper - 1 , diced
  • Basil - 1 sprig , chiffonade
  • Limes - 2 , juice of 1 lime, wedges of another
  • Honey - 2 tsp
  • Swordfish steaks - 1 lb , rinsed and dried (Sub tilapia, mahi-mahi, or even salmon)
  • Oil, cooking - for brushing
Orzo (or Zucchini Pasta) - 2 meals:
  • Zucchini - 3/4 lb , diced finely
  • Oil, olive - 2 Tbsp
  • Lemon - 1/2 , juice of

Prep

  1. Jalapenos / Cucumbers / Mango / Red pepper / Basil - Prep as directed. (Can be done up to 3 days ahead)
  2. Make salsa - Mix together jalapenos, cucumbers, mango, red pepper, and basil. Toss with lime juice, honey, and some salt. Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
  3. Zucchini - This makes enough for tomorrow’s dinner. Dice as small as possible. This video shows how to cube, you’ll want to make it even smaller, like ¼” (0.6 cm) wide. You’re basically making an orzo substitute. Toss with some salt in a colander and place in sink, letting any liquids drain out.
  4. Swordfish - Defrost, rinse, and pat dry. Brush with some oil and sprinkle with some salt and pepper.

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Make

  1. If making swordfish on grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add swordfish pieces to higher heat part. Sear on both sides for 2 to 3 minutes (keeping cover closed). Move to lower heat and cook for another 3 to 5 minutes with cover closed.
  2. If making swordfish on stovetop: Heat a skillet or grill pan over medium-high heat. Add swordfish to hot pan and sear for 3 to 5 minutes on each side. Remove from pan and cover with foil until ready to serve.
  3. Toss zucchini with olive oil and lemon juice. Reserve half for tomorrow night.
  4. Top swordfish with salsa and enjoy with lime wedges and zucchini ‘orzo.’

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