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Swordfish steaks with mango guacamole

Name: Swordfish steaks with mango guacamole
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon smoked paprika (pimenton); 1/2 teaspoon cayenne pepper; 4 x 220g swordfish steaks; 2 tablespoons olive oil; White corn chips (gluten-free), to serve; 2 ripe avocados, cut into 1cm cubes; 1 mango, cut into 1cm cubes; 1/2 red onion, thinly sliced; 2 garlic cloves, crushed; 1 long green chilli, seeds removed, finely chopped; 1/2 cup coriander leaves, torn; 1/4 cup (60ml) lime juice

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For a fresh and fast Mexican-inspired meal, try this recipe for swordfish steaks and mango guacamole.

1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon smoked paprika (pimenton)
1/2 teaspoon cayenne pepper
4 x 220g swordfish steaks
2 tablespoons olive oil
White corn chips (gluten-free), to serve

Mango guacamole

2 ripe avocados, cut into 1cm cubes
1 mango, cut into 1cm cubes
1/2 red onion, thinly sliced
2 garlic cloves, crushed
1 long green chilli, seeds removed, finely chopped
1/2 cup coriander leaves, torn
1/4 cup (60ml) lime juice

Method

1.

For the guacamole, place avocado, mango, onion, garlic, chilli, coriander and lime juice in a bowl. Season with sea salt and pepper, then toss to combine. Set aside.
2.

Combine the spices with some salt and pepper in a shallow bowl. Coat the fish in the spice mixture, then shake off excess.
3.

Heat the olive oil in a large frypan over medium-high heat. Cook fish, in batches if necessary, for 2 minutes each side or until lightly browned but still pink in the middle.
4.

Serve the swordfish with the mango guacamole and corn chips on the side.