Ingredients:
- 4 – 6 ounce sword fish steaks
- 1 bottle E&V Key Lime Tangerine Chili Marinade & Dressing
- 1 tablespoon soy sauce
- 1/3 cup sour cream
- 1 large ripe avocado, peeled and cubed
- 1 lime, cut into wedges
Instructions:
Place the fish in a non-reactive dish and pour 1 cup E&V Key Lime Tangerine Chili Marinade and soy sauce over fish. Cover and refrigerate for up to 1 hour. In a blender or food processor combine sour cream, ½ cup E&V Key Lime Tangerine Chili Marinade and avocado chunks, blend until smooth. Preheat a lightly oiled grill to medium/high heat. Drain the fish from marinade and grill for about 8 minutes total turning once. Transfer fish to 4 plates and top with avocado sauce and lime wedges. Serve with brown or white rice and vegetables. Serves 4
