Swordfish & Stuffed Avocados
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 787.2
- Total Fat: 41.2 g
- Cholesterol: 113.3 mg
- Sodium: 571.9 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 16.0 g
- Protein: 63.2 g
View full nutritional breakdown of Swordfish & Stuffed Avocados calories by ingredient
Introduction
Two summer dishes that combine perfectly!~ Two summer dishes that combine perfectly!~Number of Servings: 2
Ingredients
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One, 1 lb. Swordfish steak
1 cup white cooking wine
1/4 cup prepared lime juice
1 t. Olive Oil
1/4 t. Lemon Pepper seasoning
2 Haas Avocados
1/4 t. Salt
Juice from two fresh limes
1 cup chopped red onion (1 medium onion)
1 cup chopped cucumber (1 medium cuke)
1.5 cups Mango fruit (2 large mangos)
1/2 cup chopped fresh Cilantro
Directions
This dish is best when prepared one day ahead of time and allowed to chill.
DAY BEFORE:
Marinate swordfish in a mixture of white wine and prepared lime juice. Cover and refrigerate overnight.
Cut Avocados in half, carefully preserving the integrity of the skins. Remove flesh, mash in a shallow pyrex baking dish, and sprinkle with salt.
Layer onions, cucumbers, cilantro, and mangos on top of mashed avocados. Broil for 5 minutes. Remove, mix thoroughly, allow to cool, and place in fridge.
Take 4 empty avocado skins and place in air-tight container, or under water, and refrigerate.
DAY OF MEAL:
Lightly coat swordfish with olive oil and lemon pepper on both sides. Grill 5 minutes each side.
Fill (mound!) empty Avocado skins with Avocado/veggie mixture.
Serving Size: Makes two nice dinners (see photo for one plate)
Number of Servings: 2
Recipe submitted by SparkPeople user TULLYFITZ.
DAY BEFORE:
Marinate swordfish in a mixture of white wine and prepared lime juice. Cover and refrigerate overnight.
Cut Avocados in half, carefully preserving the integrity of the skins. Remove flesh, mash in a shallow pyrex baking dish, and sprinkle with salt.
Layer onions, cucumbers, cilantro, and mangos on top of mashed avocados. Broil for 5 minutes. Remove, mix thoroughly, allow to cool, and place in fridge.
Take 4 empty avocado skins and place in air-tight container, or under water, and refrigerate.
DAY OF MEAL:
Lightly coat swordfish with olive oil and lemon pepper on both sides. Grill 5 minutes each side.
Fill (mound!) empty Avocado skins with Avocado/veggie mixture.
Serving Size: Makes two nice dinners (see photo for one plate)
Number of Servings: 2
Recipe submitted by SparkPeople user TULLYFITZ.
Member Ratings For This Recipe
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KRAMER0617
