How to cook Grilled Swordfish with Guacamole
- 1 pound swordfish steak, about 1-inch thick
- 2 avocados
- 6 cloves garlic, finely minced
- 1 teaspoon cumin
- A pinch cayenne
- 1 tablespoon lime juice
- 1 1/2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Oil cooking spray
- Preheat the grill to medium-high.
- Slice the avocados in half. Remove the pit, then scoop the flesh into a bowl.
- Mash the avocado with a fork, then stir it a bit. Stir in the garlic.
- Add the cumin, cayenne, salt, and pepper. Stir again.
- Add the lime juice and olive oil. Stir vigorously to get everything well combined and to achieve a nice fairly smooth consistency. Set aside.
- Rinse the fish and patted dry with a paper towel.
- Start grilling the swordfish. Spray both sides of the swordfish with oil spray, then place on the grill.
- Grill the swordfish with the grill covered for 6 minutes. Flip the fish to the other side, and brush the side now facing up with the orange juice. Grill another 6 minutes, and check for doneness.
- You want the fish to be just cooked through (all white) but still moist. This typically takes 12 to 15 minutes of total grilling time depending on the thickness of the fish. When the swordfish is done remove it to a platter.
- Cut the swordfish into serving size portions and plate along with a generous dollop of guacamole.
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Simple Grilled Swordfish with Guacamole makes an easy and tasty supper.
This recipe for Grilled Swordfish with Guacamole serves/makes: 4 servings
The Grilled Swordfish with Guacamole recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Swordfish
Preparation Method: Broiled/Grilled