What’s up butter cup? How is your week going?
You know that we’re trying to lighten things up over here. It’s a necessity. Trust me. This is a dish I made a couple of weeks ago before I took the plunge into the weekday vegan I’m so fat plan and hope to lose weight commitment.
Don’t get me wrong – I was hoping to lose some pounds then. But seriously, I had to resort to more drastic measures when I ran out of clothes that fit.
Phew. Thanks for letting me get that out. The weekday vegan plan is going well and I’m happy to report that I lost almost 4 LUBS last week. Woot! My pants still don’t fit, but we are well on our way and I’m so dang relieved to have lost a few! I think all the fruit and veggies are generally making me feel better too!
Swordfish was on sale at the Teeter, so we picked up a couple of filets. I hadn’t planned beyond
making Chris cook his own dinner politely asking Chris to throw them on the grill. Then I remembered all the fruit I had on hand and decided we needed to use it up before it turned to slime and my fridge went into the land of disgusting. So I threw it all together and made this summery tropical fruity salsa business.
I’m still having a bit of trouble with my pants, but things are improving and I’m glad we had this little talk.
Grilled Swordfish with Summer Fruit Salsa
- 2 swordfish filets
- salt and pepper
- 2 peaches peeled, pitted, and roughly cut into chunks
- 1 avocado pitted and roughly cut into chunks
- 1/2 cup blueberries
- juice of 1 lime
- 1 serrano or jalapeno pepper sliced, optional
Preheat grill or oven to 350
Salt and pepper swordfish according to taste
Put swordfish filets on a wood grill board that has been soaked in water for 2 hours or into a baking dish lightly coated with cooking spray
Cook on grill or bake in oven for about 10 minutes
Add peaches, avocado, blueberries, lime juice, and pepper if using, to a bowl and toss to combine
Transfer cooked swordfish to plates and top with salsa