Grilled Swordfish with Zesty Chow-Chow

A wonderful supply of heart-healthy and cancer-fighting vitamins, swordfish is filled with protein. We’ve livened up this dish with chow-chow – a preferred Amish facet dish historically fabricated from chopped pickles and mustard sauce. Made with contemporary greens and tomatillos, our chow-chow has a zesty twist you’ll love as a topping for every kind of fish, meat, or poultry.

Servings: 4

Diet Info

  • Serving measurement: 6 oz swordfish, 1/4 cup chow-chow
  • Energy: 213
  • Fats: 5g
  • Saturated Fats: 0g
  • Ldl cholesterol: 124mg
  • Sodium: 225mg
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 32g


For the Fish

  • 3 garlic cloves, minced
  • 1/4 cup lime contemporary juice
  • 1/4 cup chopped contemporary mint
  • 1/4 cup chopped contemporary cilantro
  • 1 tsp honey
  • 1 tsp lime zest
  • 1/2 tsp floor cumin
  • 1/4 tsp salt, plus 1/8 tsp salt
  • Black pepper to style
  • 4 swordfish steaks (6 oz every)

For the Chow-Chow

  • 1 Tbsp olive oil
  • 3 mini orange, pink, and yellow bell peppers, sliced
  • 1 shallot, sliced
  • 1 ear contemporary corn, cooked and minimize from the cob
  • 1 jalapeño pepper, sliced
  • 6 oz tomatillos (about 3)
  • 1/2 cup water


Put together the Fish:

  • In a big resealable plastic bag, mix the garlic, lime juice, mint, cilantro, honey, lime zest, cumin, 1/4 tsp of the salt, and black pepper to style.
  • Add the fish; flip and rub to coat with the marinade.
  • Refrigerate for 20 minutes.

Put together the Chow-Chow:

  • In a skillet, warmth the oil over medium-high warmth.
  • Add the mini bell peppers, shallot, corn, and jalapeño pepper. Add the remaining 1/8 tsp salt and black pepper to style.
  • Sauté for two to 4 minutes, or till the greens are softened.
  • Add the tomatillos.
  • Cook dinner, stirring often, for two to three minutes, or till softened.
  • Add the water and cook dinner, stirring often and breaking the greens up with the again of a spoon, for 4 to six minutes, or till thickened.
  • Put aside.

Grill the Swordfish:

  • Preheat the grill.
  • Grill swordfish steaks, coated, over medium warmth or broil 4 inches from the warmth for 4 to five minutes on both sides, or till fish flakes simply with a fork.
  • Serve topped with chow-chow.


© Baldwin Publishing, Inc. ® Well being eCooking is a registered trademark of Baldwin Publishing, Inc. No info supplied in any recipe and/or different services or products is an alternative to skilled medical recommendation and shouldn’t be interpreted as remedy suggestions. ALWAYS SEEK THE ADVICE OF A PHYSICIAN OR OTHER QUALIFIED HEALTH PROVIDER WITH ANY QUESTIONS REGARDING A MEDICAL CONDITION.

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