Fish

Swordfish and Stuffed Avocados is for Dinner.

Swordfish and Stuffed Avocados takes 30 minutes to prepare.

Swordfish and Stuffed Avocados takes 10 minutes to cook.

Swordfish and Stuffed Avocados makes 2 servings.

The ingredients for Swordfish and Stuffed Avocados are:

One, 1 lb. Swordfish steak
1 cup white cooking wine
1/4 cup prepared lime juice
1 t. Olive Oil
1/4 t. Lemon Pepper seasoning

2 Haas Avocados
1/4 t. Salt
Juice from two fresh limes
1 cup chopped red onion (1 medium onion)
1 cup chopped cucumber (1 medium cuke)
1.5 cups Mango fruit (2 large mangos)
1/2 cup chopped fresh Cilantro

Here is how you make Swordfish and Stuffed Avocados:

This dish is best when prepared one day ahead of time and allowed to chill.DAY BEFORE:Marinate swordfish in a mixture of white wine and prepared lime juice. Cover and refrigerate overnight.Cut Avocados in half, carefully preserving the integrity of the skins. Remove flesh, mash in a shallow pyrex baking dish, and sprinkle with salt. Layer onions, cucumbers, cilantro, and mangos on top of mashed avocados. Broil for 5 minutes. Remove, mix thoroughly, allow to cool, and place in fridge.Take 4 empty avocado skins and place in air-tight container, or under water, and refrigerate.DAY OF MEAL:Lightly coat swordfish with olive oil and lemon pepper on both sides. Grill 5 minutes each side.Fill (mound!) empty Avocado skins with Avocado/veggie mixture.Serving Size: Makes two nice dinners (see photo for one plate)Number of Servings: 2Recipe submitted by SparkPeople user TULLYFITZ.

The nutritional information for Swordfish and Stuffed Avocados is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 787.2

• Total Fat: 41.2 g
• Cholesterol: 113.3 mg
• Sodium: 571.9 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 16.0 g
• Protein: 63.2 g