Mojito Marinated Swordfish with Avocado chopped Salad
Here is another meal which (when ingredients are available in fridge and pantry) can be on the table in under a half hour. The tropical flavorings of the meal and gorgeous colors of the onions, avocados, mint and celery get you in a festive mood. We ought to have had mojitos to go along with this but opted for a cold Chardonnay.
Chopped. Yes, the avocados ought to have been riper and that will make a difference next time this is prepared.
Here is the recipe. For what it’s worth, swordfish has a hint of a sweet taste all on it’s own. Usually we just brush it with olive oil but this was a good variation.
1/3 cup fresh lime juice
1/2 cup mint leaves, chopped
1 tablespoon sugar
2 teaspoons lime zest
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds fresh or frozen swordfish, thawed if frozen
Avocado Chopped Salad
2 avocados, pitted, peeled and diced
3 ribs celery, trimmed and sliced
1/2 small red onion, chopped
These simple ingredients combined meld quite well.
1. Heat grill to medium-high heat or medium-hot coals.
2. For Swordfish. In a medium-size bowl, combine lime juice, mint, 1/4 cup water, sugar and lime zest. Whisk in oil, salt and pepper until blended. Pour 1/3 cup of the marinade into a resealable plastic bag and add fish. Marinate in the refrigerator for 15 minutes.
3. Meanwhile, prepare Avocado Chopped Salad. Gently stir together avocados, celery, red onion and 1/3 cup of the remaining dressing.
4. Remove fish from bag (discard marinade) and grill 6 to minutes depending on thickness, turning once.
We also tossed some pineapple spears on.
Transfer fish to a platter and drizzle with remaining dressing. Serve with Avocado Chopped Salad.