Swordfish & Veggie Skewers with Creamy Avocado Sauce
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
You can also serve these with warmed soft corn tortillas.
Ingredients
Salsa verde
¼ cup(s)
Cilantro
¼ cup(s), chopped
Avocado
¼ medium
Fresh lime juice
1 tsp(s), (plus extra for serving)
Lime zest
¼ tsp(s), grated
Table salt
1 pinch(es), or to taste (divided)
Black pepper
1 pinch(es), or to taste
Uncooked swordfish fillet
6 oz, cut into 9 chunks
Bell pepper
½ item(s), medium, 1⁄2item(s), smalluncooked bell pepper(s), small, red variety, cut into 9 chunks
Poblano chile
½ small, cut into 9 chunks
Uncooked scallions
3 medium, white parts only, cut into 9 pieces
Olive oil cooking spray
4 spray(s)
Cooked medium grain brown rice
½ cup(s)
Instructions
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.
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