I am often asked what my last meal would be or what my signature dish is or what ingredients I can’t live without. I always respond that I love the food I am with…and man o’ man I am loving grilled swordfish stuffed with avocado.
My pal Marla Pennington Rowan shared her recipe in her annual Christmas cookbook in 1991. I still crave it twenty years later.
When I posted this on Facebook a few days ago I had a ton of “likes” and drooling comments asking how it is prepared. I change it up each time I make it. That’s the fun of it!
Here are the basics to get you started:
- Four pieces swordfish, about one inch thick and half pound each
- One avocado or more diced
- Minced white onion
- Minced garlic
- Minced cilantro
- Lemon juice
- Sea salt
- Freshly ground pepper
- Soy sauce
- Worcestershire sauce
With a very sharp knife cut a pocket in the center of the swordfish. Make it as deep and wide as you can. You’re going to want all that room for the yummy avocado filling.
Combine the avocado, onion, garlic, cilantro, lemon juice, salt and pepper. Stuff inside the swordfish.
Transfer to a non-reactive bowl. Marinate in olive oil, soy sauce and Worcestershire sauce for twenty minutes and up to an hour in the refrigerator.
Place on a very hot grill for about five to seven minutes a side depending on the thickness of the fish. Don’t be in a hurry to turn it, not only will you miss out on beautiful grill marks, you’ll lose some of the precious filling through the grates.
Don’t let it cool down. Serve immediately with lemon wedges.