Photo of Swordfish & Veggie Skewers with Creamy Avocado Sauce by WW

Swordfish & Veggie Skewers with Creamy Avocado Sauce

0 - 11
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
You can also serve these with warmed soft corn tortillas.


Salsa verde

¼ cup(s)


¼ cup(s), chopped


¼ medium

Fresh lime juice

1 tsp(s), (plus extra for serving)

Lime zest

¼ tsp(s), grated

Table salt

1 pinch, or to taste (divided)

Black pepper

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

Poblano chile

½ small, cut into 9 chunks

Uncooked scallion(s)

3 medium, white parts only, cut into 9 pieces

Olive oil cooking spray

4 spray(s)

Cooked medium grain brown rice

½ cup(s)


  1. Preheat grill or grill pan to medium-high.
  2. Put salsa, cilantro, avocado, lime juice and zest in a mini food processor; process until smooth and season to taste with salt.
  3. Alternately thread swordfish and vegetables on 2 or 3 skewers. Coat with cooking spray; sprinkle with salt and pepper.
  4. Grill, turning as needed, until fish is just cooked through, about 8 minutes. Squeeze lime wedge over skewers; serve with sauce over rice.
  5. Makes 1 serving.


PER SERVING: 507 Cal, 21 g Total Fat, 4 g Sat Fat, 999 mg Sod, 40 g Total Carb, 6 g Sugar, 1 g Added Sugar, 9 g Fib, 39 g Prot.