Grilled Swordfish Verde
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The Verde on the succulent Swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise.
- 1 cup thinly sliced green onions
- ¾ cup (packed) cilantro leaves
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 ½ tablespoons grated lime peel
- 1 ½ tablespoons golden brown sugar
- 1 tablespoon coarsely chopped seeded jalapeño chili
- (6) 8-ounce Swordfish steaks (about ¾ inch thick)
1 cup alder or hickory smoke chips, soaked in water 30 minutes, drained
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.
AVOCADO MAYONNAISE
- 1 ½ large avocados, pitted, quartered
- 5 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ¾ teaspoon hot pepper sauce (such as Tabasco)
Puree all ingredients in blender, scraping down sides occasionally. Season with salt and pepper.
