Chargrilled swordfish on warm avocado corn salad
makes
4
Pair the steak of the sea with salsa and wait for the compliments to roll in.
Ingredients (9)
- 4 swordfish steaks, about 150g each
- 1 shallot chopped corn from 2 cobs
- 1⁄2 red capsicum, finely diced
- 1 large avocado diced
- 1⁄4 cup chopped fresh coriander
- 1⁄4 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
Method
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1.Heat a non-stick pan to high, add the oil and sear the swordfish for 1 to 2 minutes or until starting to soften.
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2.Remove from pan. Cover with foil and keep warm in a low oven.
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3.Add the shallot, corn and capsicum to pan and cook, stirring for 1 to 2 minutes or until starting to soften.
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4.Add the avocado, coriander and white wine. Cover and steam for 1 minute until heated through.
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5.Place avocado corn mixture on heated plates and top with swordfish.
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6.Add lemon and vinegar to pan and whisk into pan juices.
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7.Pour over the fish and serve immediately.
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