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Grilled Swordfish with Bell Pepper Chow-Chow

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.

Suggested Serving Size

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

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)


  1. 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


  • 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


  1. 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.
  2. 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.
Servings Per Container 4
Calories 213
Total Fat 5
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 124
Sodium 225
Total Carb 10
Fibers 1
Sugars 0
Proteins 32
Vitamin A 0
Vitamin C 0
Iron 0

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