Char-grilled sword­fish on warm av­o­cado corn salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents 4 sword­fish steaks, about 150g each

1 tbsp olive oil

1 shal­lot, chopped Corn from

2 cobs ½ red cap­sicum, finely diced

1 large av­o­cado diced

¼ cup chopped fresh co­rian­der

¼ cup white wine

2 tbsp lemon juice

2 tbsp red wine vine­gar


Sear the sword­fish in hot pan for 1-2 min­utes. Re­move from pan, cover with foil and keep warm in a low oven.

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

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