Grilled Swordfish with Blueberry Salsa

Swordfish is stocked with nutrients that are recommended to battle depression, including vitamin B6 and omega-3 fatty acids.

July 5, 2011


rep Time: 20 mins
Cook Time: 8 mins
Total Time: 3 hrs 28 mins
Serves: 4


  • 1 cup blueberries, chopped
  • 1 cup chopped watermelon
  • 1 small tomato, seeded and chopped
  • 1/2 small red onion, minced
  • 1/2 yellow bell pepper, minced
  • 1/3 cup chopped roasted red peppers
  • 1 jalapeno chile pepper, seeded and minced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons orange juice
  • 2 limes
  • 1 orange
  • 6 scallions, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 4 swordfish fillets (5 ounces each)

1. In a bowl, combine the blueberries, watermelon, tomato, onion, peppers, basil, and juice. Cover and refrigerate for at least 2 hours.
2. Grate 1 teaspoon lime rind and 2 teaspoons orange rind into a 9" x 9" baking dish. Squeeze 1/4 cup lime juice and 1/3 cup orange juice into the dish. Add the scallions, garlic, and oil. Place the fish in the mixture and turn to coat. Cover and marinate in the refrigerator for 1 hour, turning once. Remove 15 minutes before cooking.
3. Coat a grill rack with cooking spray. Preheat the grill. Remove the fish from the marinade; discard the marinade. Cook, turning once, for 8 minutes, or until the fish flakes easily. Serve with the salsa.

Nutritional Facts per serving
Calories     274.5 cal
Fat     9.5 g
Saturated fat     2.1 g
Cholesterol     55.3 mg
Sodium     186 mg
Carbohydrates     17.7 g
Total sugars     11.2 g
Dietary fiber     2.5 g
Protein    29.6 G

This recipe is courtesy of the Rodale Recipe Finder.

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