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
Ingredients
- Swordfish Marinade
-
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
- Relish Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.