Swordfish & Veggie Skewers with Creamy Avocado Sauce
¼ cup(s), chopped
Fresh lime juice
1 tsp(s), (plus extra for serving)
¼ tsp(s), grated
1 pinch, or to taste (divided)
1 pinch, or to taste
Uncooked swordfish fillet(s)
6 oz, cut into 9 chunks
Uncooked bell pepper(s)
½ item(s), small, 1⁄2item(s), smalluncooked bell pepper(s), small, red variety, cut into 9 chunks
½ small, cut into 9 chunks
3 medium, white parts only, cut into 9 pieces
Olive oil cooking spray
Cooked medium grain brown rice
- Preheat grill or grill pan to medium-high.
- Put salsa, cilantro, avocado, lime juice and zest in a mini food processor; process until smooth and season to taste with salt.
- Alternately thread swordfish and vegetables on 2 or 3 skewers. Coat with cooking spray; sprinkle with salt and pepper.
- Grill, turning as needed, until fish is just cooked through, about 8 minutes. Squeeze lime wedge over skewers; serve with sauce over rice.
- Makes 1 serving.