Photo of Swordfish and veggie skewers with creamy avocado sauce by WW

Swordfish and veggie skewers with creamy avocado sauce

11
6
3
Smartpoints value per serving
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
1
Difficulty
Easy
Protein-rich swordfish plus high-fiber brown rice makes for one filling meal. And if flavor is what you're after, you'll find it here thanks to this creamy avocado sauce. (Pro tip: Make extras! You'll want to drizzle this delightfully zesty sauce on everything, from eggs to salad.) Even better, this simple-to-prep dinner comes together in less than 30 minutes and the fish can be cooked on the grill to cut down on dishwashing. Not in the mood for rice? Not a problem. You can also serve these skewers with warmed soft corn tortillas.

Ingredients

salsa verde

¼ cup(s)

cilantro

¼ cup(s), chopped

avocado

¼ medium

fresh lime juice

1 tsp, (plus extra for serving)

lime zest

¼ tsp, 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

sweet red pepper(s)

½ small, cut into 6 chunks

poblano chile

½ small, cut into 6 chunks

uncooked scallion(s)

3 medium, white parts only, cut into 6 pieces

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 lime 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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