Seared swordfish with salsa fresca
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | Garlic cloves; finely chopped | |
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| Half tsp each ground cumin and coriander | ||
| 2 | Limes; juice of | |
| 4 | 175 g swordfish steaks; (175 to 225) | |
| 225 | grams | Small cherry tomatoes; halved |
| 1 | Ripe; firm avocado, | |
| ; peeled, stoned and | ||
| ; chopped | ||
| 1 | small | Red onion; finely chopped |
| 2 | tablespoons | Chopped fresh coriander |
| 1 | Pinches sugar | |
| Salt and freshly ground black pepper | ||
| Fresh green salad; to serve | ||
Directions
Place the oil in a shallow non-metallic dish with half of the garlic, chilli, ground cumin and coriander. Add the juice of half a lime and season generously. Mix to combine, then add half the marinade to the swordfish steaks, turning to coat. Set aside for at least 5 and up to 30 minutes in the fridge to allow the flavours to develop.
To make the salsa, place the remaining garlic, chilli, ground cumin and coriander and lime juice in a bowl. Add the cherry tomatoes, avocado, red onion, fresh coriander and sugar. Season generously and mix gently to combine. Set aside.
Heat a griddle pan. Remove the swordfish steaks from the marinade, shaking off any excess. Add to the pan and char- for 2-3 minutes on each side or until just tender. Serve at once with the salsa and some salad.
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