Ingredients
1
cup thinly sliced green onions
3/4
cup (packed) cilantro leaves
3
tbsp extra-virgin olive oil
1
1/2 tbsp grated lime peel
1
1/2 tbsp golden brown sugar
1
tbsp coarsely chopped seeded jalapeño chili
6
8-ounce swordfish steaks (about 3/4 inch thick)
1
cup hickory smoke chips, soaked in water 30 minutes, drained
Directions
1.
Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
2.
Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
3.
Serve fish with avocado mayonnaise.
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