Go Back Email Link
–+ servings
Grilled Swordfish with Summer Vegetable Crab Salsa / https://www.hwcmagazine.com
Print Recipe
5 from 1 vote

Grilled Swordfish with Crab Salsa

Grilled Swordfish with Crab Salsa is a 20-minute succulent Cajun fish topped with a zippy crab, avocado, corn and tomato salsa.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Mains
Cuisine: American
Servings: 4
Calories: 289kcal
Author: HWC Magazine

Ingredients

  • 12 oz Sword fish
  • 1 tablespoon Olive oil
  • 1 tablespoon Cajun seasoning
  • 8 ox Crab
    we used gluten free imitation crab but can also use fresh crab picked over for shells or even canned crab
  • 1 Avocado
    peeled, pit removed and chopped
  • 2 tablespoon Lime juice
    and extra lime wedges for garnish
  • 1 clove Garlic
    minced
  • 1 Jalapeno
    minced or to desired heat level
  • ¾ cup Corn
     cut off the cob or about 2 small cobs of corn (can also use frozen or canned corn)
  • 2 tablespoon Cilantro
    chopped
  • 3 Tomatoes small chopped
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Prepare and heat up your grill. Drizzle olive oil, and Cajun seasoning on both sides of the swordfish.
  • Place 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.
  • While 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.
  • Remove 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!

Notes

If you want to make this recipe low carb, use fresh or canned crab meat and not imitation crab meat. In addition, hold the corn and exchange with a fresh bell pepper. 
You can also use this recipe with other firm light tasting fish on the grill. To make it easier to turn your fish, use a fish grate or grill pan. 

Nutrition

Serving: 1g | Calories: 289kcal | Carbohydrates: 16g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 96mg | Potassium: 921mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1933IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg