Recipe:Grilled Swordfish

with Green Goddess Salad
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Delicious grilled swordfish skewers are bite-sized delights, with a simple marinade to delight your tastebuds. Served with a Green Goddess salad for a clean meal bursting with flavors to please every side of your palate. Serves 2 - .

Ingredients

Serving Size
  • SKINLESS SWORDFISH Fillets, thawed

    0.375 LB
    Qty 0.75 lbs
    $3.56
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78
  • Lemon Juice

    Qty 2 Tbsp.
  • Olive Oil

    Qty 2 Tbsp.
  • 6” bamboo skewers

    Qty
  • Dressing:

    Qty
  • Garlic Clove

    Qty 1 Clove
  • Green Onions

    Qty 2 Stems
  • Fresh Dill

    Qty 3 Tbsp.
  • Fresh Parsley and Mint Leaves

    Qty ¼ Cup
  • Lemon Juice

    Qty 1 Tbsp.
  • Mayo

    Qty ½ Cup
  • Sour Cream

    Qty 1/3 Cup
  • Salad:

    Qty
  • Baby Gem Lettuce, washed

    Qty 2 Heads
  • Purple or Red Radishes, thinly sliced

    Qty 3 Radishes
  • Cucumber, thinly sliced

    Qty 1
  • Fresh Parsley

    Qty 2 Tbsp.
  • Dill

    Qty 2 Tbsp.
  • Mint Leaves

    Qty 2 Tbsp.

Cooking
Instructions

  1. Place dressing ingredients in a blender and mix until smooth. Season with salt and pepper. Cover and refrigerate.
  2. Cut lettuce into quarters lengthwise and place in salad bowl. Add radishes, cucumbers and fresh herbs. Cover and refrigerate until ready to use.
  3. Remove swordfish from package, pat dry and cut into 1” wide cubes. Place in a bowl and add salt, pepper, lemon juice and olive oil. Refrigerate until ready to grill. Soak bamboo skewers in water until ready to assemble.
  4. Pre-heat grill to medium-high. Remove marinated swordfish from refrigerator and bamboo skewers from water. Place 4-5 pieces of fish on each skewer. Grill skewers for 2-3 minutes on each side and place on a platter.*
  5. Mix salad with dressing and serve with swordfish skewers on the side.
    *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.

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