Citrus Swordfish with Chimichurri
Citrus Swordfish with Chimichurri.
Christmas Eve is only 2 days away, who’s ready for the the feast of the seven fishes?! This year one of our main courses is a grilled swordfish. We love this one because it’s unique. Not everyone thinks to add a swordfish dish to their seven fishes menu. And if you don’t usually have swordfish on Christmas Eve you totally should.
This recipe is not only simple, but it’s delicious. Bonus: it’s super easy to make. Toss it on the grill for a nice sear, whip up some avocado chimichurri sauce to serve, and add some grapefruit for that citrusy flavor and festive look.
When you’re cooking so many fishes in one day, it’s super nice to have one that’s easy. This one is totally quick and simple to make but definitely filled with delicious and festive flavors. And it’s on the lighter side, so when you’re eating all seven fishes this one won’t be overly filling. And let me tell you, I will definitely be making room to try all seven fishes on our menu this year!
The count down the Christmas Eve and the feast of the seven fishes is on! Anyone else as excited as I am?!
For the Swordfish
Ingredients:
4 swordfish filets
salt and pepper
1/4 cup olive oil
juice of 1 lemon
juice of 1/4 grapefruit
Directions:
Marinate the swordfish filets in salt, pepper, olive oil, lemon juice, and Pomegrante juice 1 hour before grilling.
On a pre-heated grill, cook filets for 5 - 7 minutes on each side until seared. Serve with fresh slices of grapefruit and chimichurri (see recipe below for chimichurri).
For the Avocado Chimichurri
Ingredients:
1/3 cup olive oil
1 cup fresh parsley
Juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
Directions:
Add ingredients to a bowl of a food processor and pulse till coarsely chopped. Taste and adjust seasonings.
