Broiled Swordfish with Lime, Avocado and Broccoli
Serves 2
DIRECTIONS
- ½ lb. (8 oz) of swordfish steak
- 2 handfuls chopped broccoli crowns
- 1 lime, halved
- ½ avocado
- ⅛ red onion, thick slices and amounts halved
DIRECTIONS
- Preheat broiler to “HIGH” with cast iron pan placed on the middle rack of the oven.
- Butterfly swordfish steak so each side is about 3-4 oz. Drizzle with avocado or olive oil, sea salt and pepper.
- Place half of the thick slices of red onion on top of fish and drizzle with more oil, placing gently into preheated cast iron pan.
- Set timer for 2.5 minutes, and prepare veggies:
- In stainless medium pan on stovetop, heat small amount of oil in pan and saute the rest of the red onion gently with chopped broccoli for about 2 minutes. Place into medium mixing bowl and dice avocado half, adding to bowl. Squeeze fresh lime juice, a few grinds of sea salt and pepper and toss gently.
- Flip swordfish at 2.5 minutes and remove from oven. Let rest for one minute while fish finishes cooking on other side, and plate by placing onto warm plates and drizzling pan juices on top of fish. Add veggies and serve.
