Grilled Swordfish Kabobs with Avocado Butter

Grilled Swordfish Kabobs with Avocado Butter

In this recipe:

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9
20 min.
prep
84 min.
total
4 Servings

Grilled Swordfish Kabobs with Avocado Butter features a soy based citrus and mustard marinade that results in a delicious main dish. Try substituting tuna in this great grilling recipe.

Ingredients

  • AVOCADO BUTTER
  • 1/2 avocado, peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon garlic powder
  • 1/4 cup thinly sliced green onions, tops included
  • SWORDFISH KABOBS
  • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup canola or olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • 4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes
  • 4 skewers
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FOR AVOCADO BUTTER:

COMBINE
avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.



FOR SWORDFISH KABOBS:

COMBINE
soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.


ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.


THREAD fish onto skewers. Discard marinade.


PREHEAT grill or broiler.


GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.


NOTE: If you are using wooden skewers, soak in water for 30 minutes before threading.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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