Grilled Swordfish with Chili Lime Butter
and mixed greens salad with tomatoes and avocado
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.
- 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
- Fish, swordfish - 1 lb (sub fresh tuna, pork chops or steak)
- Oil, olive - 1 Tbsp
- Honey - 1 tsp
- Mustard - 2 tsp
- Vinegar, red wine - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
- Tomatoes, medium - 1, diced
- Avocados - 1, cubed
- Mixed greens - 5 oz
- 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)
- Make vinaigrette - Whisk together honey, mustard and vinegar. Add oil (portion for the salad) while whisking. (Can be done up to 5 days ahead)
- Tomatoes / Avocados - Prep as directed and combine.
- In a large mixing bowl, combine tomatoes, avocados and mixed greens.
- If cooking on a grill: Heat grill to 500F / 260C. Clean grates and brush with some oil. 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).
- If cooking on stovetop: Heat up a grill pan over medium-high heat. 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.
- While still hot, top fish with chili lime butter so that it melts. Toss salad with vinaigrette.
- Enjoy fish with salad on the side.
Good flavor and easy to make. Skipped the couscous and had cilantro lime rice with a side of corn.0 Helpful
Made this with tuna since we try to avoid eating swordfish due to their high mercury content. My husband loved it but I thought it was (surprisingly) lacking something - but that could just be because I’m not a big fan of tuna! Will try this with cod next time, because I do love how varied and colorful the meal is as a whole. There are a lot of moving parts, but it surprisingly isn’t that much work.0 Helpful
Made with Tuna and it was delicious and easy!0 Helpful
Probably the best Cooksmarts meal we've ever had and our first experience with swordfish. The only change I made was to cut the oil down to 1 T. in the pasta salad. We also prefer our corn roasted, so I just rub butter and salt/pepper on our fresh cobs and roast at 400 for 50 minutes. Seared 1lb steaks in batches in 1 T. oil in a cast iron for 2.5-3 minutes per side and it was just a touch above medium rare - perfect! Husband and kids liked the salad but weren't wild about the kind of slimy texture of the couscous (didn't bug me). Would be great with orzo next time to avoid the texture issue.0 Helpful
Substituted fresh tuna steak0 Helpful
That butter, though!0 Helpful