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
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.
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.
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.
|Saturated Fat:||3.5 g|
|Total Sugars:||2.5 g|