Yes, the kids are back in school and Labor Day has passed. Pumpkin recipes abound, but we are still grilling here! We have had a beautiful stretch of late summer weather here in the Boston area, and haven’t switched to fall cooking mode much yet.
I figured I’d share this Grilled Swordfish with Guacamole recipe with you in case you, too, are looking to savor all the summer weather you can. The calendar tells us that this is actually the last official summer weekend. This recipe can be be put together easily in 30 minutes, so you can spontaneously enjoy another meal from the grill if you don’t have a plan tonight.
Swordfish is one of my favorite fishes to grill. It’s substantial enough to hold up well to grilling, and then you can do a lot of different things to add flavor. Today, the grilled swordfish gets topped with some fresh guacamole for a zesty seafood dish. Yum! This wouldn’t be a bad last meal from the grill for the season. Though I suspect I’ll be out on the grill until it is covered with snow–and hopefully that won’t be for awhile!
The instructions suggest making the guacamole, then grilling the swordfish. But if you wanted to turn this around quicker, you could probably whip up the guac while the swordfish is grilling.
Wine Pairing: I often go with a red wine for swordfish, and that was the case here. We served had the 2013 Merino Alentajano ($10, 13.5% ABV) red blend from Portugal with our Grilled Swordfish with Guacamole. This is a blend of Aragonez, Trincadeira, and Alicante Bouschet…grapes you aren’t likely to find outside of Portugal! This smooth red has nice fruit and a touch of spice. That spice element goes nicely with the guacamole, and the wine is a good weight for the swordfish.
- 2 avocados
- 6 garlic cloves, finely minced
- 1 tsp cumin
- pinch cayenne
- 1 tbsp lime juice
- 1½ tbsp extra virgin olive oil
- salt & pepper to taste
- 1 lb swordfish, rinsed and patted dry with a paper towel
- oil cooking spray
- Preheat a grill to medium high.
- Slice the avocados in half. Remove the pit, then scoop the flesh into a bowl.
- Mash the avocado with a fork, then stir it a bit. Stir in the garlic.
- Add the cumin, cayenne, salt and pepper. Stir again.
- Add the lime juice and olive oil. Stir vigorously to get everything well combined and to achieve a nice fairly smooth consistency. Set aside.
- Start grilling the swordfish. Spray both sides of the swordfish with oil spray, then place on the grill.
- Grill the swordfish with the grill covered for 6 minutes. Flip the fish to the other side, and brush the side now facing up with the orange juice. Grill another 6 minutes, and check for doneness. You want the fish to be just cooked through (all white) but still moist. This typically takes 12 to 15 minutes of total grilling time depending on the thickness of the fish. When the swordfish is done remove it to a platter.
- Cut the swordfish into serving size portions and plate along with a generous dollop of guacamole.
Want to try another great grilled swordfish recipe? Try Grilled Swordfish with Pineapple Salsa!