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Keto Seared Ginger-Cumin Swordfish With Blueberry-Avocado Salsa Recipe

This is the flavor combination you never knew you needed.
Keto Seared Ginger-Cumin Swordfish With Blueberry-Avocado Salsa RecipeWaterbury Publications, Inc.

Adding more fish to your diet brings many health benefits, so it's just never a bad idea to factor in fish when it comes to meal planning. Fish is loaded with heart-healthy omega-3 fatty acids, after all. If you're new to cooking seafood though, swordfish specifically is a great meal to start with. It's one of the meatiest fish around, so it's typically treated like a steak, cooked on a grill or skewered on sticks. This seared swordfish recipe is simple and can be handled either way. Here, we suggest a grill pan for an indoor range, but you can just as easily do this on an outdoor grill, too.

What makes this dish so special though is the salsa the swordfish is topped with. Blueberry and avocado might be a combination you wouldn't think to combine, but the flavors complement each other very well. And they're both good for your heart health and help you blast belly fat, so they're foods that not only taste great, but are good for you, too.

Get the recipe for this keto diet-approved seared ginger-cumin swordfish, topped with blueberry-avocado salsa.

Nutrition: 392 calories, 23 g fat (4 g saturated), 536 mg sodium, 6 g fiber, 3 g sugar, 35 g protein

Makes 2 servings

Ingredients

For the swordfish
2 6-oz swordfish fillets, cut 3/4 inch thick
2 Tbsp lime juice
1 tsp grated fresh ginger
1 tsp olive oil
1/2 tsp ground cumin
1/2 tsp sea salt

For the blueberry-avocado salsa
1/4 cup fresh blueberries
1/4 cup finely chopped orange or red bell pepper
1 Tbsp chopped fresh cilantro
1 small avocado

How to Make It

  1. Place fish in a shallow dish. In a bowl, combine lime juice, ginger oil, cumin, and salt. Pour half the lime mixture over fish and reserve the rest for the blueberry-avocado salsa. Turn fish to coat; marinate 15 minutes at room temperature.
  2. Heat a lightly greased grill pan over medium-high. Drain and transfer fish from marinade to the grill pan. Discard any marinade in the dish. Cook fish until it just begins to flake with a fork, about 4 to 6 minutes per 1/2 inch thickness of fish.
  3. For the salsa, in a small bowl, combine the reserved lime mixture, blueberries, pepper, and cilantro. Dice avocado into small pieces; gently fold avocado into salsa. Cover and chill until serving, up to 4 hours. Spoon the salsa over the swordfish before serving.

RELATED: The easy way to make healthier comfort foods.

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