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Fishin’ in the Garden: Marinated Swordfish with Avocado Butter

You are here: Home / Healthy Eating / Fishin’ in the Garden: Marinated Swordfish with Avocado Butter
May 5, 2018 by liz
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Grilled Swordfish Kabobs with Avocado Butter recipe
Photo by Meals.com

 

I had just spent some time in Spain, Basque country to be exact, where I’d eaten so much amazing seafood. Octopus charcoal-grilled or swimming in fragrant broth, fish caught that day then wood-oven fired with wine and garlic and zesty, salty sardines to start every meal.

When I returned, I decided to make this Grilled Swordfish Kabobs with Avocado Butter recipe for my Easter guests in the garden. Spring is my favorite time to eat in the garden, when it’s just coming to life and things are beginning to bloom. And if you’re eating fish on Friday, this is a great fish recipe.

As usual, I made a few changes to the recipe:

  • I used basic whitefish instead of swordfish. It has a similar taste to swordfish or tuna, but a more buttery texture.
  • I used fresh squeezed orange juice and orange zest instead of lemon. This gave it a more mellow, sweet-citrus flavor.
  • I broiled the fish whole instead of cubing it for kabobs (but limited serving sizes to less than 6 ounces). This kept it tender on the inside and perfectly broiled on the outside.

Grilled Swordfish Kabobs with Avocado Butter recipe

The dish was a hit! My guests said they would have been impressed with any chef that made this (perhaps at an outdoor restaurant in Spain?) along with the side of blanched asparagus with a farm egg, dressed with the same marinade. And I just might be a little impressed myself.

Grilled Swordfish Kabobs with Avocado Butter, from Meals.com

Ingredients:

AVOCADO BUTTER

  • 1/2 avocado, peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon garlic powder
  • 1/4 cup thinly sliced green onions, tops included

SWORDFISH KABOBS

  • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup canola or olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • 4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes
  • 4 skewers

Directions:

FOR AVOCADO BUTTER:

COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.

FOR SWORDFISH KABOBS:

COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.

ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.

THREAD fish onto skewers. Discard marinade.

PREHEAT grill or broiler.

GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.

Note: If you are using wooden skewers, soak in water for 30 minutes before threading.

Grilled Swordfish Kebabs with Avocado Butter

goodNes.com
I decided to make this Grilled Swordfish Kabobs with Avocado Butter recipe for my Easter guests in the garden. Spring is my favorite time to eat in the garden, when it's just coming to life and things are beginning to bloom. And if you're eating fish on Friday, this is a great fish recipe.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 4 mins
Total Time 24 mins
Course Main
Servings 4 servings

Ingredients
  

  • AVOCADO BUTTER
  • 1/2 avocado peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon garlic powder
  • 1/4 cup thinly sliced green onions tops included
  • SWORDFISH KABOBS
  • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup canola or olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 clove garlic crushed
  • 2 teaspoons Dijon mustard
  • 4 about 1 1/2 pounds total small swordfish or tuna steaks, cut into 1 1/2-inch cubes
  • 4 skewers

Instructions
 

  • FOR AVOCADO BUTTER:
  • COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.
  • FOR SWORDFISH KABOBS:
  • COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.
  • ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.
  • THREAD fish onto skewers. Discard marinade.
  • PREHEAT grill or broiler.
  • GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.
  • Note: If you are using wooden skewers, soak in water for 30 minutes before threading.

 

 

Category: Healthy Eating, Main Dishes, Recipes, SummerTag: baked fish, barbecue, best fish recipe, fish on friday, grilled fish, lent recipe, summer, summer grilling recipe, white fish

About liz

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  1. Faux Fried Fish on Fridays: Two Fish Recipes « Nestlé Kitchens says:
    March 5, 2013 at 12:25 pm

    […] Grilled Swordfish Kabobs with Avocado Butter […]

    Reply
  2. Where to Eat on the 4th of July - Cali Coast Wine Country says:
    July 1, 2015 at 12:46 am

    […] finally, fish. This Marinated Swordfish with Avocado Butter is one of the easiest, most delicious fish recipes we’ve tried. You can cook it in the oven […]

    Reply

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