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Fish & Shellfish: Fish Dishes: Chargrilled Swordfish on Warm Avocado Corn Salad

This delicious fish dish will satisfy your taste buds!

Author: Fresh Finesse
Date: August 08, 2007

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 10 mins

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.