Swordfish and Veggie Skewers with Creamy Avocado Sauce
PersonalPoints™ per serving


Total Time: 28 min
Prep: 20 min
Cook: 8 min
Serves: 1
Easy

Protein-rich swordfish plus high-fiber brown rice makes for one filling meal.
And if flavor is what you're after, you'll find it here thanks to this creamy avocado sauce.
(Pro tip: Make extras! You'll want to drizzle this delightfully zesty sauce on everything, from eggs to salad.) Even better, this simple-to-prep dinner comes together in less
than 30 minutes and the fish can be cooked on the grill to cut down on dishwashing.
Not in the mood for rice? Not a problem. You can also serve these skewers with warmed soft corn tortillas.
Ingredients
  • ¼ cup salsa verde
  • ¼ cup cilantro, chopped
  • ¼ medium avocado
  • 1 tsp fresh lime juice, (plus extra for serving)
  • ¼ tsp lime zest, grated
  • 1 pinch table salt, or to taste (divided)
  • 1 pinch black pepper, or to taste
  • 6 oz uncooked swordfish fillet, cut into 9 chunks
  • ½ small sweet red peppers, cut into 6 chunks
  • ½ small poblano chile, cut into 6 chunks
  • 3 medium uncooked scallions, white parts only, cut into 6 pieces
  • 4 sprays cooking spray
  • ½ cup cooked medium grain brown rice

Instructions
  1. Preheat grill or grill pan to medium-high.
  2. Put salsa, cilantro, avocado, lime juice, and lime zest in a mini food processor; process until smooth and season to taste with salt.
  3. Alternately thread swordfish and vegetables on 2 or 3 skewers. Coat with cooking spray; sprinkle with salt and pepper.
  4. Grill, turning as needed, until fish is just cooked through, about 8 minutes. Squeeze lime wedge over skewers; serve with sauce over rice.
  5. Makes 1 serving of the delicious Swordfish and Veggie Skewers with Creamy Avocado Sauce!
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