Chargrilled Swordfish on Warm Avocado Corn Salad
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins
This delicious fish dish will satisfy your taste buds!
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
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.
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.
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