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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal. Ingredients:
1 cup thinly sliced green onions |
3/4 cup (packed) cilantro leaves |
3 tablespoons extra-virgin olive oil |
3 tablespoons fresh lime juice |
1 1/2 tablespoons grated lime peel |
1 1/2 tablespoons golden brown sugar |
1 tablespoon coarsely chopped seeded jalapeño chili |
6 8-ounce swordfish steaks (about 3/4 inch thick) |
Directions:
1. Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
2. Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
3. Serve fish with avocado mayonnaise.
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