Grilled Swordfish Verde
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 Servings
- 3 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- Carbohydrate 4 g(1%)
- Cholesterol 150 mg(50%)
- Fat 22 g(34%)
- Fiber 1 g(3%)
- Protein 45 g(90%)
- Saturated Fat 5 g(23%)
- Sodium 190 mg(8%)
- Calories 404
Preparation 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. 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. Serve fish with avocado mayonnaise.
Preparation 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. 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. Serve fish with avocado mayonnaise.
