Swordfish with Mexican salad

Swordfish is a meaty fish that lends itself to being accompanied by strong flavours, including chilli and coriander. Serves 4.

INGREDIENTS

2 tablespoon extra virgin olive oil

1 garlic clove, crushed

1/2 teaspoon ground coriander

Salt and pepper

4 swordfish steaks, about 450g in total

2 avocados

6 ripe plum tomatoes, chopped

1 red onion, finely chopped

1 fresh red chilli, seeded and chopped

6 tablespoon chopped fresh coriander

Juice of 2 limes

400g red kidney beans, drained

85g mixed salad leaves to garnish

METHOD

1) Mix the oil with the garlic and ground coriander, and season with salt and pepper to taste. Brush this mixture over both sides of the swordfish steaks.

2) Heat a ridged cast-iron grill pan or non-stick frying pan until hot. Fry the fish steaks for 3–5 minutes on each side or until just cooked – they should still be very slightly translucent in the centre, as swordfish becomes dry if overcooked.

3) Meanwhile, make the salad. Peel, stone and chop the avocados, and mix with the tomatoes, onion, chilli, coriander and lime juice. Stir in the red kidney beans and season to taste.

4) Serve with a garnish of mixed salad leaves.