Mojito-Marinated Swordfish with Avocado Chopped Salad
Ingredients
Swordfish
Avocado Chopped Salad
Directions
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Heat grill to medium-high heat or medium-hot coals.
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Swordfish. In a medium-size bowl, combine lime juice, mint, 1/4 cup water, sugar and lime zest. Whisk in oil, salt and pepper until blended. Pour 1/3 cup of the marinade into a resealable plastic bag and add fish. Marinate in the refrigerator for 15 minutes.
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Meanwhile, prepare Avocado Chopped Salad. Gently stir together avocados, celery, red onion and 1/3 cup of the remaining dressing.
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Remove fish from bag (discard marinade) and grill 6 to 8 minutes, depending on thickness, turning once. Transfer fish to a platter and drizzle with remaining dressing. Serve with Avocado Chopped Salad.
Nutrition Facts
Per Serving:
519 calories; 35 g total fat; 66 mg cholesterol; 334 mg sodium. 17 g carbohydrates; 37 g protein;