Chargrilled Swordfish on Warm Avocado Corn Salad 

Rating: (7 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

This delicious fish dish will satisfy your taste buds!

Ingredients:

4 Swordfish steaks, about 150 g each

1 Tbsp olive oil

1 shallot, chopped

2 cobs of corn, kernels removed (can be substituted with canned corn)

1/2 red capsicum, finely diced

1 small to medium avocado, diced

1/4 cup chopped fresh coriander

1/4 cup white wine

2 Tbsp lemon juice

2 Tbsp red wine vinegar

1 light spray of cooking spray

Directions:

Lightly spray a non-stick frying pan, then heat on high, and sear the swordfish for 1 - 2 minutes or until starting to soften. Remove from pan. Cover with foil and keep warm in a low oven.

Add the shallot, corn and capsicum to pan and cook, stirring for 1 - 2 minutes. Add the avocado, coriander and white wine. Cover and steam for 1 minute or until heated through.

Place avocado-corn mixture on heated plates and top with swordfish. Add lemon and vinegar to the pan and whisk into pan juices. Pour over the fish and serve immediately.

Variations:

Can replace swordfish with salmon or other fish, if desired. Limit swordfish and other higher-mercury fish to eating occasionally, particularly for pregnant women and child-bearing age women.

Author:

Fresh Finesse

Member Comments: (1)

By: vilmaa - 2011-05-06
Yummy!!!!!!!