Grilled Swordfish & Papaya Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz grilled swordfish with salad and salsa) contains 370 calories, 19 g carbohydrate, (4 g fiber), 30 g protein, 19 g fat, (4 g saturated fat), 55 mg cholesterol, and 135 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 370
  • Servings: 4
  • Active Time: 35 minutes
  • Total Time to Make: 35 minutes

Ingredients

Directions

  1. Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.
     
  2. Combine papayas, green onions, lime juice, jalapeno, and cilantro in small bowl; set aside.
     
  3. Toss arugula with lemon juice; drizzle with olive oil. Divide equally on 4 plates.
     
  4. Drizzle both sides of swordfish lightly with basting oil. (Too much oil will cause flare-ups on grill.) Season with salt and pepper.
     
  5. Sear swordfish until color changes one-quarter way up from bottom; turn and brush seared side with basting oil. Sear other side.
     
  6. Turn again and baste. Reduce heat to MED; close lid. Grill swordfish 1-inch thick or less 4-5 min/side on MED. Grill swordfish thicker than 1-inch 6-7 min/side on LOW.
     
  7. Cook until internal temp reaches 130 degrees, 12-15 min (check by inserting digital thermometer halfway into thickest part of fish). Remove from grill; let rest at least 2 min. Place on arugula. Top with papaya mixture.
Chef Tips
Seafood grills quickly, so check often to avoid overcooking.

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