Ingredients
-
4 swordfish steaks, about 150g each
-
2 ears corn, corn from 2 cobs (can be substituted with canned corn)
-
1/2 red bell pepper, finely diced
-
1 large avocado, diced
-
1/4 cup chopped fresh coriander (cilantro)
-
1/4 cup white wine
-
2 tablespoons lemon juice
-
2 tablespoons red wine vinegar
-
1 tablespoon olive oil
-
1 shallot, chopped
Instructions
- Heat a non-stick pan to high, add the oil and sear the swordfish for 1 to 2 minutes or until starting to soften. Remove from pan. Cover with foil and keep warm in a low oven.
- Add the shallot, corn and red pepper to pan and cook, stirring for 1 to 2 minutes or until starting to soften.
- Add the avocado, coriander and white wine. Cover and steam for 1 minute until heated through.
- Place avocado 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 and serve immediately.