Swordfish & Veggie Skewers with Creamy Avocado Sauce
- Total Time
You can also serve these with warmed soft corn tortillas.
salsa verde¼ cup(s)
cilantro¼ cup(s), chopped
fresh lime juice1 tsp, (plus extra for serving)
lime zest¼ tsp, grated
table salt1 pinch, or to taste (divided)
black pepper1 pinch, or to taste
uncooked swordfish fillet(s)6 oz, cut into 9 chunks
uncooked bell pepper(s)½ item(s), small, small, red variety, cut into 9 chunks
poblano chile½ small, cut into 9 chunks
uncooked scallion(s)3 medium, white parts only, cut into 9 pieces
cooking spray4 spray(s)
cooked medium grain brown rice½ cup(s)
- 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.