Grilled Swordfish Verde

• Avocado mayonnaise
• 1 cup thinly sliced green onions
• 3/4 cup (packed) cilantro leaves
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons grated lime peel
• 1 1/2 tablespoons golden brown sugar
• 1 tablespoon coarsely chopped seeded jalapeno chili
• 6 8-ounce swordfish steaks (about 3/4 inch thick)
• 1 cup hickory smoke chips, soaked in water 30 minutes, drained

1. Blend first 7 ingredients in processor until almost smooth.
2. Season with salt and pepper.
3. Pour marinade into 13x9x2-inch glass baking dish.
4. Add swordfish, turning to coat.
5. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
6. Prepare barbecue (medium heat).
7. Place smoke chips in 8x6-inch foil packet with open top.
8. Set packet atop coals about 5 minutes before grilling.
9. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
10. Serve fish with avocado mayonnaise.

avocado mayonnaise, green onions, cilantro, extravirgin olive oil, lime juice, lime peel, golden brown sugar, jalapeno chili, hickory smoke chips

Taken from www.epicurious.com/recipes/food/views/grilled-swordfish-verde-2146 (may not work)