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Grilled Swordfish with Summer Vegetable Crab Salsa / https://www.hwcmagazine.com

Grilled Swordfish with Summer Vegetable Crab Salsa

July 22, 2018

Grilled Swordfish with Summer Vegetable Crab Salsa is a 20-minute dinner wonder. Succulent Cajun spiced swordfish steaks and topped with a zippy crab, avocado, corn and tomato salsa.

Grilled Swordfish with Summer Crab Salsa is going to be your new go to recipe for outdoor BBQ and hosting friends. Super Easy succulent cajun grilled fish topped with a garden fresh summer Vegetable crab salsa. Click the link to grab the recipe. #swordfish #grilling #salsa #crab #entertaining #dinner/ https://www.hwcmagazine.com

Grilled Swordfish with Summer Vegetable Crab Salsa / https://www.hwcmagazine.com

You are just going to love this Grilled Swordfish with Summer Vegetable Crab Salsa as it is gluten-free, dairy-free and super EASY Peasy to throw together.

Grilled Swordfish with Summer Vegetable Crab Salsa is easy enough for a week night meal and fancy enough for guests. Even your fish haters in the group will love this one as swordfish is a meaty steaky textured fish and topped with Cajun spices makes it extra delicious. We used an already prepared Cajun Seasoning mix but you can also make your homemade from the spices you have on hand. We love Kevin is Cooking Creole Seasoning Spice Blend .

Grilled Swordfish with Summer Crab Salsa / https://www.hwcmagazine.com

We could eat the summer vegetable crab salsa all by itself it is so good and as a matter of fact we did the next day for lunch. Delicious wrapped up in a lettuce wrap, by the way. If you want to make your Grilled Swordfish with Summer Vegetable Crab Salsa low carb/keto friendly just hold the corn or exchange with a low carb vegetable like a bell pepper instead.

Grilled Swordfish with Summer Crab Salsa / https://www.hwcmagazine.com

It is summer and we are enjoying the farmer’s market golden sweet corn and vine ripened tomatoes. You can even grill your corn before you place it in your salsa if you want to get all fancy and add extra flavor. However, we were on a time limit and getting dinner on the table in under 20 minutes and a photo shoot was all we could muster on this warm summer’s day.

Grilled Swordfish with Summer Crab Salsa / https://www.hwcmagazine.com

We used gluten-free imitation crab as we were going for simple and easy but it is also EXTRA delicious with hand-picked over fresh crab or even canned crab. Crab meat is cooling so make sure you add some jalapenos to balance to heat and the cooling.

Do you enjoy grilling out? We do too but we are fair weather grillers. Personally, we do not do well jostling a golf umbrella, grilling tongs and a cocktail and your dinner too. If Mother Nature dampens your plans, feel free to use the indoor grill pan or just saute your swordfish steak instead. Both options are delicious. We hope you are enjoying this grilling weather. Please check out our Summer Grilling and Chilling Recipes for more inspiration.

Grilled Swordfish with Summer Crab Salsa / https://www.hwcmagazine.com

We made a side of our Grilled Chili Lime Okra on the side and dinner was served. . For Dessert we enjoyed our Cherry Plum Fruit Crumble .

Grilled Swordfish with Summer Crab Salsa / https://www.hwcmagazine.com

You need to get this delectable Grilled Swordfish with Summer Vegetable Crab Salsa on your meal plan soon.

  • Light and Fresh
  • Easy to Prepare
  • Less than 30 minutes
  • Celebrates Summer Vegetables
  • gluten-free
  • Dairy-free
  • Low carb/diabetic friendly if you skip the corn and use bell peppers instead
  • Easy enough for week nights / Fancy enough for dinner guests

 

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Grilled Swordfish with Summer Vegetable Crab Salsa / https://www.hwcmagazine.com

Grilled Swordfish with Summer Vegetable Crab Salsa

By HWC Magazine  , , , , , , , , ,

July 22, 2018

Grilled Swordfish with Summer Vegetable Crab Salsa is a 20-minute succulent Cajun fish topped with a zippy crab, avocado, corn and tomato salsa.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 servings

Ingredients

Sword fish – 12 ounces

Olive oil – 1 tablespoon

Cajun seasoning – 1 tablespoon

Crab – 12 ounces or about 1 cup – we used gluten free imitation crab but can also use fresh crab picked over for shells or even canned crab

Avocado – 1 peeled, pit removed and chopped

Lime juice – juice of 1 lime and extra lime wedges for garnish

Garlic – 1 clove minced

Jalapeno – 1 minced or to desired heat level

Corn- ¾ cup corn cut off the cob or about 2 small cobs of corn (can also use frozen or canned corn and we will not judge)

Cilantro – 1 small handful chopped roughly (2 tablespoons)

Tomatoes- 3 small chopped

Salt and pepper to taste

Directions

1Prepare and heat up your grill. Drizzle olive oil, and Cajun seasoning on both sides of the swordfish.

2Place your Swordfish on the grill and grill on both sides for about 3 minutes or until the fish flakes and is no longer translucent. (If you wish to get grill marks on your corn on the cob for the salsa, please place corn on the grill now) If Mother Nature is not cooperating, you can grill your swordfish on the indoor grill pan or even saute your swordfish in a pan on top of the stove.

3While your swordfish is grilling, add your crab, avocado, lime juice, garlic, jalapeno, corn, cilantro, tomatoes and salt and pepper to a bowl and toss well.

4Remove your swordfish steaks from the grill and top with some of your beautiful summer vegetable crab salsa and squeeze a little lime juice over and enjoy!

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Nutrition Facts

Serving Size1
Calories688
Sodium639 mg
Protein89.4 grams
Cholesterol170mg
Sugar2 grams
Total Fat28.4 grams
Total Carbohydrates15.8 g
Dietary Fiber4.6 grams
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