Grilled Swordfish with Avocado Salsa
Grilled swordfish steaks topped with a vibrant avocado salsa for a fresh and flavorful keto-friendly dinner.
Ingredients
- 4 6 oz Swordfish steaks
- 2 medium Avocado, diced
- 1/4 cup Red onion, finely chopped
- 1/4 cup Cilantro, chopped
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1/2 teaspoon Chili powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your grill to medium-high heat. This is about 204.4-232.2°C (200-230°C).
- 2In a medium bowl, combine the 2 diced medium avocados, the 1/4 cup finely chopped red onion, and the 1/4 cup chopped cilantro. Add the 2 tablespoons of lime juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently toss everything together until just combined. This is your avocado salsa.
- 3Brush the 4 6 oz swordfish steaks on both sides with the 2 tablespoons of olive oil. Sprinkle the chili powder evenly over both sides of the steaks. Add a little more salt and black pepper to taste on both sides.
- 4Place the seasoned swordfish steaks on the preheated grill. Grill for 4-5 minutes per side. The swordfish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
- 5Carefully remove the grilled swordfish steaks from the grill.
- 6Top each grilled swordfish steak with a generous amount of the prepared avocado salsa.
- 7Serve the grilled swordfish with avocado salsa immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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