Seared Swordfish With Salsa Fresca

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood		Drink, Food &	4	Servings

INGREDIENTS

2	T	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	g	Small cherry tomatoes
		halved
1		Ripe, firm avocado
		peeled stoned and
		chopped
1		Red onion, finely chopped
2	T	Chopped fresh coriander
1		Pinches sugar
		Salt and freshly ground
		black pepper
		Fresh green salad, to serve

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 211 Calories From Fat: 133 Total Fat: 15.5g Cholesterol: 0mg Sodium: 613.4mg Potassium: 871.7mg Carbohydrates: 16.5g Fiber: 10.7g Sugar: 1.5g Protein: 8.3g