Grill Happy Healthy Family Dinners (Part 6) - Chili-Lime swordfish and grilled corn

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Chili-Lime swordfish and grilled corn

·         Makes 4 servings

·         Prep 15 minutes

·         Marinate 20 minutes

·         Grill 10 minutes

·         Cook 3 minutes

Ingredient

Fish

·         1 cup coconut water

·         1 jalapeño, thinly sliced

·         2 cloves garlic, thinly sliced

·         1 lime (to yield 1 tbsp zest and 2 tbsp juice)

·         2 tsp chili powder

·         ½ tsp salt

·         ¼ tsp black pepper

·         4 5 oz swordfish, mahi mahi or halibut fillets, thawed if frozen

·         12 oz (about 3 cups) spicy sweet potato fries (such as Alexia)

Swordfish fillets

Swordfish fillets

Corn

·         4 ears corn, shucked

·         1½ tbsp butter, melted

·         1 tsp lime zest

·         1 tsp lime juice

·         Pinch of salt

Recipe

·         In a medium bowl, combine coconut water, jalapeño, garlic, lime zest and juice, chili powder, salt and pepper. Place fish in a resealable plastic bag. Add marinade and refrigerate for 20 minutes.

·         Meanwhile, bake fries per package directions. Heat grill to medium. Add corn and grill for 10 minutes, turning occasionally.

·         After corn has cooked for 4 minutes, add fish to grill, reserving marinade. Grill for 6 minutes, turning once. Remove to a platter. Pour marinade into a small saucepan and bring to a boil. Boil for 3 minutes and spoon over fish.

·         In a small bowl, blend butter, lime zest, lime juice and salt. Brush over corn. Serve fish and corn with sweet potato fries.

Cook’s tip When you use acidic ingredients like lime juice or vinegar, limit marinating time to 20 minutes. Otherwise, the fish, chicken or beef can get mushy.

Per serving 451 CAL; 17g FAT (4g SAT); 32g PRO; 49g CARB; 6g FIBER; 807mg SODIUM; 63mg CHOL

Chili-Lime Swordfish and Grilled Corn

Chili-Lime Swordfish and Grilled Corn

 
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