Ingredients:

The Verde on the succulent Swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise.

1 cup thinly sliced green onions
¾ cup (packed) cilantro leaves
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 ½ tablespoons grated lime peel
1 ½ tablespoons golden brown sugar
1 tablespoon coarsely chopped seeded jalapeño chili
(6) 8-ounce Swordfish steaks (about ¾ inch thick)

Cooking Directions:

1 cup alder or hickory smoke chips, soaked in water 30 minutes, drained

Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add Swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.

Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side. Serve fish with avocado mayonnaise.