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Entrées & Sides

Chili Lime Swordfish Tips with Roasted Corn Salsa



  • 1 LBS swordfish loin (cut in 2” cubes)
  • ½  TSP chile powder
  • 3 TBSP lime juice
  • ½ teaspoon spice of life
  • 1 ½  TSP chopped garlic
  • 2 TBSP canola oil


  • ½  TBSP ground cumin
  • 2  TBSP cilantro fresh (chopped)
  • ¼  CUP red bell pepper (diced)
  • ¼  CUP red onion (diced)
  • 1 ½  CUPS roasted corn (you can roast whole kernel corn in the oven)
  • ½  CUP tomatoes (diced)
  • ⅛  CUP sun-dried tomato vinaigrette



  1. In a small mixing bowl mix together lime juice, half of the chili powder, chopped garlic, spice of life, and canola oil. 
  2. Pour mixture over swordfish, and marinate for 2 to 4 hours. 
  3. Drain excess marinade from swordfish and grill or roast to proper doneness. Serve with roasted corn salsa.

Roasted Corn Salsa

  1. In a medium mixing bowl combine roasted corn, diced tomatoes, diced peppers, diced red onion, chopped fresh cilantro, ground cumin, remaining chili powder, and sun-dried tomato vinaigrette. 
  2. Serve over fish

Yield: 4

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