Chili-Lime Swordfish and Grilled Corn

Chili-Lime Swordfish and Grilled Corn

Makes 4
Prep 15 m
Marinate 20 m
Grill 10 m
Cook 3 m





  1. 1 of 4 In a medium bowl, combine coconut water, jalapeno, garlic, lime zest and juice, chili powder, salt and pepper. Place fish in a resealable plastic bag. Add marinade and refrigerate for 20 minutes.
  2. 2 of 4 Meanwhile, bake fries per package directions. Heat grill to medium. Add corn and grill for 10 minutes, turning occasionally.
  3. 3 of 4 After corn has cooked for 4 minutes, add fish to grill, reserving marinade. Grill for 6 minutes, turning once. Remove to a platter. Pour marinade into a small saucepan and bring to a boil. Boil for 3 minutes and spoon over fish.
  4. 4 of 4 In a small bowl, blend butter, lime zest, lime juice and salt. Brush over corn. Serve fish and corn with sweet potato fries.
Nutrition Information for Chili-Lime Swordfish and Grilled Corn
Servings Per Recipe: 4
Per Serving: 4 g sat. fat, 63 mg chol., 6 g fiber, 49 g carb., 807 mg sodium, 32 g pro., 17 g Fat, total, 451 kcal cal.
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Printed from 07/18/2019