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Recipe: Grilled Swordfish with Bell Pepper Chow-Chow

Serves: 4 

Chow-chow is a very popular Amish side dish traditionally made of chopped pickles and mustard sauce. We’ve livened it up with some fresh vegetables and tomatillos. Use chow-chow as a flavorful topping for fish, meat or poultry.


For the Fish

  • 3 garlic cloves, minced

  • 1/4 cup lime fresh juice

  • 1/4 cup chopped fresh mint

  • 1/4 cup chopped fresh cilantro

  • 1 tsp honey

  • 1 tsp lime zest

  • 1/2 tsp ground cumin

  • 1/4 tsp salt plus 1/8 tsp salt

  • Black pepper to taste

  • 4 swordfish steaks (6 oz each)

For the Chow-Chow

  • 1 Tbsp olive oil

  • 3 mini orange red yellow bell peppers, sliced

  • 1 shallot, sliced

  • 1 ear fresh corn, cooked and cut from the cob

  • 1 jalapeño pepper, sliced

  • 6 oz tomatillos (about 3)

  • 1/2 cup water


For the Fish 

  • In a large resealable plastic bag, combine the garlic, lime juice, mint, cilantro, honey, lime zest, cumin, 1/4 tsp of the salt and black pepper to taste. Add the fish; turn and rub to coat with the marinade. Refrigerate for 20 minutes.

For the Chow-Chow 

  • In a skillet, heat the oil over medium-high heat. Add the mini bell peppers, shallot, corn and jalapeño pepper. Add the remaining 1/8 tsp salt and black pepper to taste. Sauté for 2 to 4 minutes, or until the vegetables are softened. Add the tomatillos. Cook, stirring occasionally, for 2 to 3 minutes, or until softened. Add the water and cook, stirring occasionally and breaking the vegetables up with the back of a spoon, for 4 to 6 minutes, or until thickened. Set aside.
  • Preheat the grill. Grill swordfish steaks, covered, over medium heat or broil 4 inch from the heat for 4 to 5 minutes on each side, or until fish flakes easily with a fork. Serve topped with chow-chow.

Nutrition Facts

Serving size: 

  • 6 oz mahi mahi 
  • 1/4 cup chow-chow

Per Serving: 

Calories: 213

Fat: 5g

Saturated Fat: 0g

Cholesterol: 124mg

Sodium: 225mg

Carbohydrates: 10g

Fiber: 1g

Protein: 32g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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