Grilled Swordfish w/Guacamole&PicoDiGallo sauce

Grilled Swordfish W/guacamole&picodigallo Sauce

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Eddie Szczerba


This is a favorite summer dish we like to make but you can enjoy this healthy treat anytime of year! I love the contrast of the grilled fish and the cool Guacamole&PicoDiGallo sauce adds to this delicious meal!


★★★★★ 1 vote

2 or more
30 Min
15 Min


  • 2 medium
    swordfish filet about two inches thick
  • 1
    recipe guacamole or store bought( i prefer my own!)
  • 1
    recipe pico di gallo or store bought(again,i prefer my own!)
  • 1 large
    lime/plus the zest from the lime
  • 1 c
    cilantro, fresh leaves only
  • 1 pinch
    salt and pepper
  • 1 pinch
    oregano, dried
  • 3 Tbsp
    olive oil, extra virgin

  • 3 small
    baby bok choy
  • 1 small
    piece of fresh ginger grated
  • 2 clove
    garlic sliced thin
  • 1 Tbsp
    cilantro, fresh
  • 1/2 small
    sweet onion sliced
  • 1/2 small
    red bell pepper sliced
  • 4 large
    mushrooms, fresh sliced
  • 1 pinch
    salt and pepper
  • 1 tsp
    soy sauce
  • 1 tsp
    fish sauce
  • 2
    scallions sliced for garnish

  • 1 c
    cooked brown rice
  • 1
    scallions sliced thin
  • 1 Tbsp
    cilantro, fresh chopped
  • 1/4 c
    bread crumbs
  • 1 large
    egg beaten
  • 1 pinch
    salt and pepper
  • 1 Tbsp
    each,butter and olive oil

How to Make Grilled Swordfish w/Guacamole&PicoDiGallo sauce


  1. Mix together the salt,pepper,lime juice,lime zest,chopped cilantro and olive oil.
    Marinate the fish in the mixture for one hour or more if desired.
  2. In the meantime make the rice cakes as follows:
    Combine the cooked rice with the fresh herbs,spices and scallions,add the egg and bread crumb and mix well.Form the rice into two inch thick oval patties and brown them in a non-stick fry pan with 1 tablespoon of olive oil and 1 of butter,place on a plate and keep warm.
  3. Pre-heat two non stick pans or a wok if you have it,add the oil,stir fry the vegetables starting with the onion,then the garlic,peppers,string beans,mushrooms,bok choy,ginger and sauces-spices and cilantro.
    Cook until just tender,reserve and keep warm.
  4. In the pre-heated pan sear your swordfish steaks for three to four minutes per side,lowering the heat to medium high and finish cooking until the fish is just firm to the touch.
    Plate the stir fry vegetables in the center,top with the swordfish,any remaining pan juices and the rice cake,Enjoy!!!! :)

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About Grilled Swordfish w/Guacamole&PicoDiGallo sauce

Course/Dish: Fish Vegetables Rice Sides
Other Tags: For Kids Healthy
Hashtag: #satisfying

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