Mojito-Marinated Swordfish with Avocado Chopped Salad
Avocado Chopped Salad
- 1 of 4 Heat grill to medium-high heat or medium-hot coals.
- 2 of 4 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.
- 3 of 4 Meanwhile, prepare Avocado Chopped Salad. Gently stir together avocados, celery, red onion and 1/3 cup of the remaining dressing.
- 4 of 4 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.
Servings Per Recipe: 4
Per Serving: 35 g Fat, total, 519 kcal cal., 17 g carb., 37 g pro., 334 mg sodium, 8 g fiber, 6 g sat. fat, 66 mg chol.