Grilled Swordfish with Avocado Salsa

Swordfish with avocado Salsa

I made this dish last week after I found myself overcome with a craving for swordfish and aguacate (avocado). The delicate fish meat was perfect with the avocado salsa, and the tiny diced jalapeño gave the it all just the right amount of heat.

This is a light and nutritious dish and excellent served either on a bed of lettuce leaves or over plain white rice. If you have leftovers just make some swordfish and avocado salsa tacos, like I did!
Swordfish Tacos

Swordfish has a firm texture that makes it ideal for cooking on the grill, but this dish is also good with grilled tuna steaks, salmon, tilapia or chicken.

Enjoy it!



(4 servings)


  • 4 swordfish steaks
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Avocado Salsa

  • 1 avocado, peeled and diced
  • 1/2 jalapeño pepper, finely chopped
  • Juice of 2 limes
  • 2 tomatoes, diced
  • 1/3 cup red onion, sliced
  • 3 tablespoons fresh cilantro
  • 1 tablespoon olive oil
  • Salt and pepper

Fish with Avocado Salsa


  1. o make the Avocado Salsa: Place the avocado, jalapeño, onion, lime juice, tomato, chopped cilantro and olive oil in a small bowl. Mix well and season with salt and pepper. Set aside.
  2. Pre-heat the grill on high heat and oil the grill rack. Coat the swordfish with olive oil.
  3. In a small bowl, mix together the garlic powder, cumin, paprika, salt and pepper. Sprinkle both sides of each swordfish steak generously with the spice rub.
  4. Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch and opaque throughout, 3 to 4 minutes per side.
  5. Place the swordfish steaks on individual plates and top with the avocado salsa. Garnish with lime wedges and cilantro sprigs and serve.
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  1. Jeannie says

    oh yummy! I love the look of that fish! The salsa looks good too….great idea with leftovers on tacos.

  2. says

    Oh I know this is good, because of the photo and I remember the first time I tasted sword fish, it was fantastic! I had never had anything exotic outside of talapia and catfish- so now I want one some of your tacos!

  3. says

    I really need to stop reading your blog before I have dinner – it makes me want to eat everything in sight and wish I had your food in front of me…

  4. says

    that is some MEATY fish! it looks quite tasty, even to this fish-hater. the salsa is terrific–i could fill my belly with that and be completely satisfied. :)

  5. says

    I love swordfish and have not had it in some time now. In fact I don’t remember seeing it sold fresh up here in NC. Though I will be watching for it now. You have given me a lilghter version of my usually blackened dish.

  6. says

    This looks like a wonderful bright, light and tasty meal. I love halibut and swordfish, so I, of course, love recipes for either. I hope you are having a wonderful day. Blessings…Mary

  7. Mark says

    Just made this for my colombian wife. It was amazing! But I left out the jalapeño as my wife doesn’t like spicy food. Will definitely make this again.

  8. tracy says

    Excellent!!!! It’s very rare that I follow a recipe to a tee but I did this one and will most definitely be making again. Swordfish is very pricey here and I got some on sale so I was wanting to do something new with it, so glad I choose this recipe. Can’t wait to try it on other fish.


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