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Author Notes: I love experimenting with cooking fish different ways. I find that marinating fish simply in different acids, oils and herbs makes the best dishes. I also like using greek yogurt as much as possible, and so this is a recipe I created after making fish a few different ways. It's versatile because you can use any citrus you have in your kitchen, and I like the avocado and radish relish because it highlights what's fresh now. —eferguson
- 1 lemon
- 1 lime
- 2 swordfish steaks/fillets
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 red chili pepper
- 1 bunch small bunch cilantro
- 1/2 cup greek yogurt - full fat or 2%
- 1/2 ripe avocado
- 2 scallions, chopped
- 1 lemon, zested
- 1 lime, zested
- 1 tablespoon extra-virgin olive oil
- 3 medium radishes, thinly sliced then diced
- To make the marinade, in a small bowl combine lemon and lime juice, olive oil, chopped chili pepper (small dice), crushed garlic clove, and roughly-chopped cilantro (stems and leaves)
- Pour marinade into large plastic zip-lock bag or into shallow baking dish, and gently add swordfish, tossing to coat. Refrigerate at least 1 hour and up to 4 hours to blend flavors together
- For the relish, mix together the yogurt, chopped avocado, olive oil, pinch of salt and pepper and zest from lemon and lime. Mix thoroughly but don’t mash the avocado – keep it slightly chunky
- Add chopped scallions and diced radish and mix. Taste and add more salt and pepper if needed
- To assemble, remove the fish from the marinade and season each fillet lightly with salt and pepper on both sides.
- Bake on foil at 375 degrees for 13-15 min, or until a fork shows the fish is opaque in the center
- Plate the fish and serve with the chunky relish on the top or side of fish. Serve with a lemon or lime wedge. Enjoy!
- This recipe was entered in the contest for Your Best Swordfish Recipe
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