How to Make Herb and Garlic Crusted Swordfish with Avocado-Tomato Lime Sauce

Swordfish known for having a stronger flavor is an oily fish and is higher in omega-3s than whitefish and shellfish. It marries well with light cream and vegetable sauces and is great for grilling and broiling. This is a great alternative meal when you want to break away from the heavy meals that are usually prepared this time of year; it’s refreshing and light yet comforting and substantial.

Herb and Garlic Crusted Swordfish with Avocado Lime Sauce

Preheat broiler 400° Fahrenheit 15 minutes

Ingredients:

• 4 to 6 (6 to 8 ounce) swordfish steaks 1 inch thick
• 6 sprigs fresh basil, chopped
• 4 sprigs fresh thyme, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons minced garlic
• 1 teaspoon crushed red pepper
• 1/4 cup freshly squeezed lemon juice
• Salt and pepper to taste
• 3 tablespoons Extra Virgin Olive Oil

Preparation:

1. Lightly grease a broiler pan and set aside for service.
2. Remove swordfish steaks from refrigerator, rinse under cold running water and pat dry, set aside for about 10 minutes to reduce the chill.
3. In a food processor combine basil, thyme, cilantro, garlic and crushed red pepper, pulse until mixture is just about finely chopped, add lemon juice and run processor while slowly adding the Extra Virgin Olive oil. Add salt and pepper to taste.
4. Remove mixture to a medium sized bowl, Rub swordfish steaks on all side with mixture and place on prepared broiler rack in uniform placement... 
5. Place swordfish about 6 inches under broiler and broil for 4 to 5 minutes, turn and broil the other side for 4 to 5 minutes or until fish flakes.

Avocado and Tomato Lime Sauce

Ingredients:

• 2 large ripe avocados, pitted and chopped
• 5 roma plum tomatoes, diced
• 2 Serrano chili peppers
• 1/2 cup heavy cream
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon chili powder
• 1/8 teaspoon dried oregano
• Juice of one lime

Preparation:

1. In a medium sized saucepan, combine avocado, roma plum tomatoes, Serrano chili peppers, heavy cream, lemon juice, lime juice, white pepper and salt to taste, Bring to a boil for about 2 to 3 minutes without scorching.
2. Place mixture in food processor and puree until smooth... Force through a fine mesh sieve into a serving bowl and keep warm until service.
3. Ladle about two ounces of sauce onto serving plate, place swordfish on top and garnish with capers and lemon wedge.

Suggestions:

You have the savory and bitter with a bit of salty, serve honey glazed carrots for the sweet and rice pilaf for some texture. You have an appetizing meal that flows with color, texture and great taste and it’s healthy.

Image By: Adam Polselli