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Swordfish skewers with avocado dipping sauce

Swordfish skewers with avocado dipping sauce

Total Time
30 min
20 min
10 min
These protein-rich swordfish skewers with creamy avocado sauce are mouth wateringly good. Serve with cooked brown rice and a leafy salad for a restaurant quality dish.



½ medium

Tomato relish

2 tbs, green variety (see tip)

Fresh coriander

½ cup(s), chopped

Lime rind

½ tsp, finely grated

Lime juice

2 tsp

Swordfish, raw

360 g, cut into 18 chunks

Red capsicum

1 medium, cut into 3cm pieces

Green capsicum

1 medium, cut into 3cm pieces

Green shallot(s)

2 individual, cut into 3cm pieces


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  1. To make avocado sauce, process avocado, relish, coriander, lime rind and juice in a small food processor until smooth. Transfer to a small bowl, season with salt, cover and set aside.
  2. Thread 3 swordfish chunks, 2 red capsicum pieces, 2 green capsicum and 2 shallot pieces onto a wooden skewer. Repeat with remaining swordfish and vegetables to make 6 skewers. Spray with oil and season with salt and pepper.
  3. Lightly spray a grill pan with oil and heat over medium-high heat until hot. Cook skewers for 8 minutes, turning occasionally, until fish is evenly charred and cooked through.
  4. Serve skewers with avocado sauce with lime wedges on the side.


TIP: Green tomato relish is available from the condiment aisle in supermarkets. For an Italian-themed avocado sauce, replace coriander with fresh basil, swap lemon for lime and use basil pesto (contains dairy and nuts) in place of green tomato relish. Soak wooden skewers in cold water for 30 minutes before using to stop them burning during cooking.