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

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

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