Grilled Swordfish with California Avocado Grapefruit Salsa
Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swordfish | not in our table | 0 |
| Sauce | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ Cup vegetable oil
- 2 Tbsp (6 Cloves) garlic, chopped finely
- 2 Tbsp ground cumin
- 1 tsp ground cumin
- 1 Tbsp salt
- 1 tsp salt
- 12 swordfish steaks (6 ounces each)
- 2 limes
- 3 Tbsp honey
- 3 California Avocados (about 31 1/2 pounds)
- 4 medium grapefruit
- 2 oz finely diced red onion (about 1/4 cup)
- 1 ½ oz (about 1 Tbsp) chipotle peppers in adobo sauce, seeds and membranes removed
- 1 oz chopped cilantro (about 1 cup)
- Cilantro sprigs as needed for garnish
- =
Directions
Mix oil, garlic, 2 tablespoons cumin, 1 tablespoon salt, and pepper.
Rub mixture on steaks, reserve. Mix lime juice, zest, and honey; reserve.
Dice avocado; gently toss with lime juice mixture. Reserve.
Peel and segment grapefruit, reserving juice; cut segments in half.
Gently fold grapefruit and juice, onion, chipotle pepper, cilantro and remaining 1 teaspoon each of cumin and salt. Reserve.
PER ORDER: Grill 1 swordfish steak until just firm to the touch, about 3 minutes on each side.
Top with 1/2 cup Avocado Grapefruit Salsa. Garnish with cilantro sprigs.