Recipe by Chef Katie Petrich
Skip the date night and cook this delicious dinner at home!
Plain greek yogurt
Prepare one 6 to 8-ounce piece of swordfish per person you will be feeding.
Coat each piece of fish with Green Chutney Blend - approximately 1/2 teaspoon per side. To coat, sprinkle with spice and rub into fish on each side.
Let sit in the refrigerator 1-4 hours before grilling.
To make an optional yogurt sauce
Mix together 4-6 ounces plain Greek yogurt, 1-2 tablespoons chopped fresh cilantro, and a pinch of salt.
After swordfish has sat in coating for 1-4 hours...
Heat grill to high.
Grill swordfish for approximately 4-5 minutes per side. Swordfish will become dry if cooked too long.
An easy side of plain rice goes great with this fish.
Serve with a salad drizzled with Honey Lime Harissa Dressing
Blend together 1/4 cup olive oil, fresh squeezed lime juice from one lime, 1-2 teaspoons Pur Spice Original Harissa to taste, 1-2 tablespoons honey to taste, and a pinch of salt.
Mix together with an electric hand blender or whisk. This should make enough for leftovers.
For the salad, mix your favorite greens with diced cucumber and mango.