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Grilled Swordfish with Chili Lime Butter
and grilled corn on the cob / Israeli couscous

Active: 40 min Total: 40 min
Swordfish is a firm, flavorful fish that holds up well to the grill or high heat on the stovetop. A compound butter with garlic, lime zest and spices puts this dish over the top - spoon it on while the fish is still hot for an instant and irresistible sauce.
Smarts: Feel free to sub another protein if you'd prefer - tuna will work well with these flavors as will pork chops or any type of steak.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Grilled Swordfish and Corn with Chili Lime Butter:
  • Butter - 4 Tbsp
  • Garlic - 1 clove , chopped
  • Green onions - 1 stalk , green and white parts chopped and combined
  • Salt - 1/2 tsp
  • Lime zest - 1/4 tsp
  • Coriander, ground - 1/4 tsp
  • Chili powder - 1/4 tsp
  • Corn - 4 ears , husked
  • Fish, swordfish - 1 lb (sub fresh tuna, pork chops or steak)
  • Oil, olive - 1 Tbsp
Israeli Couscous and Summer Squash Salad:
  • Pasta, uncooked Israeli couscous - 8 oz (sub any pasta shape)
  • Zucchini - 10 oz , sliced into spears (sub summer squash)
  • Tomatoes, cherry or grape - 1 cup , halved
  • Oil, olive - 2 Tbsp
  • Vinegar, red wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp

Nutrition Facts

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Prep

  1. Make chili lime butter - Melt butter in the microwave just until soft (20-30 seconds). Finely chop garlic and green onions (both green and white parts). Combine butter, garlic, green onions, salt, lime zest, coriander and chili powder. (Can be done up to 5 days ahead)
  2. Israeli couscous - Cook according to package directions. (Can be done up to 5 days ahead)
  3. Corn / Zucchini / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)

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Make

  1. If using grill, heat to 500F / 260C, keeping one part of grill over direct heat and one part over indirect. If using the stovetop, bring a large stockpot of water to a boil.
  2. Meanwhile, combine Israeli couscous with tomatoes, oil (portion for the salad), vinegar, mustard and honey. Set aside.
  3. If cooking on a grill: Clean grates and brush with some oil. Place corn and zucchini over direct heat and cook on all sides until well-seared. Transfer corn and zucchini to indirect heat and allow to continue cooking until tender, 8 to 12 minutes more. Brush swordfish with oil (portion for the fish) and season with some salt. Sear fish over high heat until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over top.
  4. If cooking on stovetop: Add corn to stockpot of boiling water and boil until tender, 8 to 10 minutes. Heat up a grill pan over medium-high heat. Brush with some oil and add zucchini to heated oil. Cook on all sides until tender, 6 to 8 minutes total. Set aside. Brush swordfish with oil (portion for the fish) and season with some salt. Sear fish until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over top.
  5. Chop cooked zucchini and stir into Israeli couscous. Season with some salt and pepper.
  6. While they are still hot, top fish and corn with chili lime butter so that it melts. Enjoy swordfish with corn and Israeli couscous on the side.

Nutrition Facts

Amount Per Serving
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