• Sonya Patel

Green Chutney Grilled Swordfish

Recipe by Chef Katie Petrich

Skip the date night and cook this delicious dinner at home!



Method:

  • 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

For 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.