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.
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.
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Proteins
Cuisines
Ingredients
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
- 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.
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Make
- 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.
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