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Grilled Swordfish with Chili Lime Butter
and mixed greens salad with tomatoes and avocado

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 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
  • Fish, swordfish - 1 lb (sub fresh tuna, pork chops or steak)
  • Oil, olive - 1 Tbsp
Mixed Greens Salad with Tomatoes and Avocado:
  • 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

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. Make vinaigrette - Whisk together honey, mustard and vinegar. Add oil (portion for the salad) while whisking. (Can be done up to 5 days ahead)
  3. Tomatoes / Avocados - Prep as directed and combine.

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Make

  1. In a large mixing bowl, combine tomatoes, avocados and mixed greens.
  2. 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).
  3. 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.
  4. While still hot, top fish with chili lime butter so that it melts. Toss salad with vinaigrette.
  5. Enjoy fish with salad on the side.

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