Char-grilled swordfish on warm avocado corn salad
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.