Swordfish and veggie skewers with creamy avocado sauce

Total Time:   28 min   Prep: 20 min  Cook:  8 min  Serves: 1
Difficulty: Easy

Protein-rich swordfish plus high-fiber brown rice makes for one filling meal. And if flavor is what you’re after, you’ll find it here thanks to this creamy avocado sauce. (Pro tip: Make extras! You’ll want to drizzle this delightfully zesty sauce on everything, from eggs to salad.) Even better, this simple-to-prep dinner comes together in less than 30 minutes and the fish can be cooked on the grill to cut down on dishwashing. Not in the mood for rice? Not a problem. You can also serve these skewers with warmed soft corn tortillas.


Salsa verde

¼ cup(s)



¼ cup(s), chopped



¼ medium

Fresh lime juice

1 tsp, (plus extra for serving)


Lime zest

¼ tsp, grated


Table salt

1 pinch, or to taste (divided)


Black pepper

1 pinch, or to taste


Uncooked swordfish fillet(s)

6 oz, cut into 9 chunks


Sweet red pepper(s)

½ small, cut into 6 chunks


Poblano chile

½ small, cut into 6 chunks


Uncooked scallion(s)

3 medium, white parts only, cut into 6 pieces


Cooking spray

4 spray(s)


Cooked medium grain brown rice

½ cup(s)


1. Preheat grill or grill pan to medium-high.

2. Put salsa, cilantro, avocado, lime juice, and lime zest in a mini food processor; process until smooth and season to taste with salt.

3. Alternately thread swordfish and vegetables on 2 or 3 skewers. Coat with cooking spray; sprinkle with salt and pepper.

4. Grill, turning as needed, until fish is just cooked through, about 8 minutes. Squeeze lime wedge over skewers; serve with sauce over rice.

5. Makes 1 serving.