I’m sure i’ve mentioned this before, but when I was growing up my grandparents were avid fishermen (fisherpeople?). They sailed and part of that sailing was big game fishing. I’ve got pictures of my grandmother with the marlin she would catch.

As such swordfish and marlin were always on the menu. Which i think is why my favorite fish of all time is swordfish. It killed me when I was preggo to not be able to eat it. I’ve said it before, and I’ll say it again. I couldn’t become a vegetarian, but I could 100 percent be a pescatarian. As much as I love steak, I can’t live without fish.

This grilled swordfish is so easy too - simple clean ingredients that let the fish speak for itself, but then top it with an avocado chimichurri. Absolute flavor bomb. Especially when served in a tortilla— taco tuesday style.

Ingredients:

2 avocados, pitted and peeled

2 bunches cilantro

1 bunch italian parsley

1 shallot

2 cloves garlic

1 1/2 tsp chili crisp

2 Tbsp white balsamic vinegar

juice of 2 blood oranges

2 Tbsp evoo

juice of one lime

2 lbs of swordfish, cut into 4 steaks

1 tsp salt

1/2 tsp white pepper

avocado oil spray

tortillas

Directions:

Preheat grill to medium high.

Spray grates with avocado oil.

In a blender or vita mix combine avocado, cilantro, parsley, shallot, garlic, chili crisp, vinegar, citrus juice, and evoo. Combine until mostly smooth.

Sprinkle salt and pepper over swordfish steaks.

Grill on medium high heat about 8 - 10 minutes a side until cooked through.

Top steaks with chimichurri, and serve alongside warmed tortillas, with sides of your choice.