Citrus-Marinated Swordfish with Avocado, Radish, and Yogurt Relish

To make the marinade, in a small bowl combine lemon and lime juice, olive oil, chopped chili pepper (small dice), crushed garlic clove, and roughly-chopped cilantro (stems and leaves)

Pour marinade into large plastic zip-lock bag or into shallow baking dish, and gently add swordfish, tossing to coat. Refrigerate at least 1 hour and up to 4 hours to blend flavors together

For the relish, mix together the yogurt, chopped avocado, olive oil, pinch of salt and pepper and zest from lemon and lime. Mix thoroughly but don’t mash the avocado – keep it slightly chunky

Add chopped scallions and diced radish and mix. Taste and add more salt and pepper if needed

To assemble, remove the fish from the marinade and season each fillet lightly with salt and pepper on both sides.

Bake on foil at 375 degrees for 13-15 min, or until a fork shows the fish is opaque in the center

Plate the fish and serve with the chunky relish on the top or side of fish. Serve with a lemon or lime wedge. Enjoy!