Rating: 5 stars
3502 Ratings
  • 5 star values: 3502
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,502 Ratings

Swordfish is an extra-healthy choice since it's a source of omega-3 fatty acids, but the assertive spice rub here also works well on shrimp and pork tenderloin. More Healthy Grilling Recipes

Grace Parisi
June 2004

Gallery

Credit: © Matt Armendariz

Recipe Summary test

total:
20 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. Lightly oil the grate. In a medium bowl, combine the ancho powder, cumin, coriander, caraway seeds and cayenne pepper with the garlic and mash to a paste with the back of a spoon. Stir in the olive oil and season generously with salt and pepper. Add the swordfish and toss well to coat. Thread the swordfish chunks on twelve 8-inch bamboo skewers.

    Advertisement
  • In another medium bowl, combine the lime juice with the sugar and stir until the sugar has dissolved. Add the cucumbers, onion, green chile and mint. Season with salt and pepper.

  • Season the swordfish with salt and grill the skewers over a hot fire, turning occasionally, until lightly charred and just cooked through, about 4 minutes. Transfer the swordfish skewers to a platter and serve right away with the cucumber salad.

Make Ahead

The swordfish can be marinated for up to 4 hours in the refrigerator. Let stand at room temperature for 15 minutes before grilling.

Notes

One Serving: 243 cal, 11 gm fat, 2.4 gm saturated fat, 4.5 gm carb, 1 gm fiber.

Advertisement