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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