| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Food &, Drink |
4 |
servings |
INGREDIENTS
| 2 |
tb |
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 |
sm |
Red onion; finely chopped |
| 2 |
tb |
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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