Swordfish & Veggie Skewers with Creamy Avocado Sauce
5
Points®
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(es), or to taste (divided)
Black pepper
1 pinch(es), or to taste
Uncooked swordfish
6 oz, cut into 9 chunks
Red bell pepper
½ small, cut into 6 chunks
Poblano pepper
½ small, cut into 6 chunks
Scallions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.