Baja Salad Of Spicy Grilled Swordfish Avocado And C

Name: Baja Salad Of Spicy Grilled Swordfish Avocado And Corn Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: marinade:; 6 Tbsp. fresh lime juice; 2 Tbsp. fresh lemon juice; 1 Tbsp. white wine vinegar; 1/2 tsp warm pepper sauce; 2 x scallions chopped; 2 Tbsp. minced fresh coriander 1/2 tsp. son; 1/2 c. extra virgin olive oil; 2 lb swordfish steaks each about 1/2 inch thick; 2 c. small cherry tomatoes halved; 3 c. fresh corn kernels (about 6 ears) 2 avocados peeled and pitted; 4 c. bite sized crisp lettuce pcs (romaine iceberg frisee or possibly a mix)

Servings: persons

marinade:
6 Tbsp. fresh lime juice
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1/2 tsp warm pepper sauce
2 x scallions chopped
2 Tbsp. minced fresh coriander 1/2 tsp. son
1/2 c. extra virgin olive oil
2 lb swordfish steaks each about 1/2 inch thick
2 c. small cherry tomatoes halved
3 c. fresh corn kernels (about 6 ears) 2 avocados peeled and pitted
4 c. bite sized crisp lettuce pcs (romaine iceberg frisee or possibly a mix)

1
Light a fire in a charcoal grill or possibly preheat a gas grill or possibly broiler.
2
In a medium bowl combine marinade ingredients.
3
Put swordfish in a shallow non reactive dish or possibly in a self sealing plastic bag.
4
Marinate in half of marinade for no more than 30 min at room temperature.
5
Grill swordfish for about 3 min on each side or possibly till opaque throughout.
6
Let cold.
7
Cut swordfish into cubes and put in a large bowl with tomatoes and corn.
8
Cut 1 avocado into cubes and the other into slices.
9
Add in avocado cubes to swordfish mix.
10
Toss with two thirds of remaining marinade.
11
Combine lettuce with the remaining marinade and spread on platter.
12
Mound swordfish salad over it and garnish with avocado slices.
13
Because of its thick skin and hard compact flesh sword fish holds together admirably on the grill.
14
Its meat like texture takes well to the assertive flavours of warm pepper and coriander in this marinade that also serves as a dressing.
15
Tuna and mahi mahi will also work nicely in this recipe but swordfish makes this a dinner to remember.

1102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: marinade:, 6 Tbsp. fresh lime juice, 2 Tbsp. fresh lemon juice, 1 Tbsp. white wine vinegar, and more.

Yes, Baja Salad Of Spicy Grilled Swordfish Avocado And Corn Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baja Salad Of Spicy Grilled Swordfish Avocado And Corn Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions