Grilled Swordfish Verde
10 ingredients
10 steps
Ingredients
- Avocado mayonnaise
- 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 jalapeno chili
- 6 8-ounce swordfish steaks (about 3/4 inch thick)
- 1 cup hickory smoke chips, soaked in water 30 minutes, drained
Directions
-
1Blend first 7 ingredients in processor until almost smooth.
-
2Season with salt and pepper.
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3Pour marinade into 13x9x2-inch glass baking dish.
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4Add swordfish, turning to coat.
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5Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
-
6Prepare barbecue (medium heat).
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7Place smoke chips in 8x6-inch foil packet with open top.
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8Set packet atop coals about 5 minutes before grilling.
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9Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
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10Serve fish with avocado mayonnaise.
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