Grilled Swordfish with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes like you've spent hours in the kitchen. Swordfish is a meaty fish that holds up beautifully to grilling, and when you top it with fresh avocado salsa, you get this incredible combination of smoky and bright flavors. What really makes me love this dish is that avocados are packed with heart healthy monounsaturated fats that keep you satisfied. The simple preparation means less time cooking and more time enjoying your meal with family, and the ingredients won't break the bank either.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1 inch thick)
- 2ripe avocados(halved and diced)
- 3 tablespoonslime juice(fresh)
- 59 mlred onion(finely diced)
- 1jalapeño pepper(minced)
- 59 mlfresh cilantro(chopped)
- 118 mlsour cream
- 2 clovesgarlic(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2corn tortillas(cut into strips and fried crispy)
- 1lemon(for wedges)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, pat the swordfish steaks dry with paper towels to ensure a good sear.
Tip: Dry fish prevents steam and helps develop a golden crust on the exterior.
- 2
Prepare the lime crema by whisking together sour cream, minced garlic, 1 tablespoon of lime juice, and a pinch of salt in a small bowl. Refrigerate until ready to serve.
Tip: Making this ahead gives the flavors time to meld together beautifully.
- 3
In a separate bowl, gently combine diced avocado, red onion, jalapeño, cilantro, and remaining 2 tablespoons of lime juice. Season with a pinch of salt and pepper. Set aside until plating.
Tip: Don't overmix the avocado or it will become mushy; fold ingredients together gently.
- 4
Brush both sides of the swordfish steaks with olive oil and season generously with sea salt and black pepper on both sides.
Tip: Oil prevents sticking and creates a better crust.
- 5
Place the swordfish steaks on the preheated grill and cook for 5-6 minutes without moving them, allowing a light char to develop on the bottom.
Tip: Resist the urge to flip too early; let the fish develop a crust for better flavor.
- 6
Carefully flip the steaks and grill the other side for another 4-5 minutes until the fish is opaque and flakes easily when tested with a fork.
Tip: Swordfish has a firm texture and can handle the grill's heat well compared to delicate fish.
- 7
Remove the swordfish from the grill and place each steak on a serving plate. Spoon the avocado mixture over the top of each steak.
Tip: Adding the avocado salsa right before serving keeps it fresh and prevents it from becoming warm.
- 8
Drizzle the lime crema around the plate and garnish with crispy tortilla strips. Serve immediately with fresh lemon wedges on the side.
Tip: The tortilla strips add texture contrast and keep everything interesting throughout the meal.
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