FOR AVOCADO BUTTER: COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.
FOR SWORDFISH KABOBS: COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.
ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.
THREAD fish onto skewers. Discard marinade.
PREHEAT grill or broiler.
GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.
NOTE: If you are using wooden skewers, soak in water for 30 minutes before threading.
Ingredients
AVOCADO BUTTER
1/2 avocado, peeled and mashed until smooth
1 to 2 tablespoons butter
1 tablespoon fresh lemon juice
1/2 teaspoon MAGGI Seasoning Sauce
1/8 teaspoon garlic powder
1/4 cup thinly sliced green onions, tops included
SWORDFISH KABOBS
1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
1/4 cup canola or olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 clove garlic, crushed
2 teaspoons Dijon mustard
4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes
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