Citrus-Marinated Swordfish with Avocado, Radish, and Yogurt Relish

July 12, 2010
0 Ratings
  • Serves 2
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

What You'll Need
  • 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
  1. 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)
  2. 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
  3. 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
  4. Add chopped scallions and diced radish and mix. Taste and add more salt and pepper if needed
  5. To assemble, remove the fish from the marinade and season each fillet lightly with salt and pepper on both sides.
  6. Bake on foil at 375 degrees for 13-15 min, or until a fork shows the fish is opaque in the center
  7. Plate the fish and serve with the chunky relish on the top or side of fish. Serve with a lemon or lime wedge. Enjoy!
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1 Review

theicp July 12, 2010
Love the avocado and radish relish - so good!