Like I’ve said in previous grilling posts, I’m a huge fan of “cook-proof” recipes where timing missteps don’t land in in the crusty, dry, chewy protein zone. A few years ago for Mother’s Day I came up with this recipe for Grilled Swordfish as a meal my Dad and I could make for my mom. Since summer has kicked into high gear, here it is:
Jalapeno Citrus Swordfish with Avocado Salsa
- 2 cloves garlic, minced
- 2 jalapeno peppers, sliced into rounds
- 2 lemons, squeezed
- 2 limes, squeezed
- 1 1/4 cups orange juice
- 1 medium tomato, chopped
- 1/2 Vidalia onion, chopped
- 1 large avocado, cubed
- 2 large swordfish steaks
Directions:
- Combine all juices and garlic.
- Place swordfish steaks in a glass baking pan. Pour 3/4 of juice mixture over the fish to marinade. Add all jalapeno slices to the marinade and let soak for at least 1 hour, turning fish occasionally.
- Pour remaining juice mixture into a medium bowl, and add tomato, onion, and avocado. Stir, and season with salt and pepper to taste.
- Cook swordfish over heated grill for 10-15 minutes, or until inside is no longer translucent. Grill with jalapeno slices on top. When you flip the fish, pour the rest of the juice marinade over the fish to get jalapeno slices onto the other side.
- Serve fish with avocado salsa on top.
This dish is great with simple side dishes–recently I served it with a simple baked potato and cooked veggies. The jalapeno gives the fish a slight kick without adding overwhelming heat to an already flavorful fish. The avocado salsa is a recent addition, and it really makes the dish special. Enjoy!
Tags: avocado, grill, jalapeno, lemon, lime, onion, orange juice, swordfish, tomato
