Chargrilled Swordfish On Warm Avocado Corn Salad Recipe

Name: Chargrilled Swordfish On Warm Avocado Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish steaks, about 150g each; 1 shallot, chopped; 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

Servings: persons

4 swordfish steaks, about 150g each
1 shallot, chopped
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
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.
2
Add the shallot, corn and red pepper to pan and cook, stirring for 1 to 2 minutes or until starting to soften.
3
Add the avocado, coriander and white wine. Cover and steam for 1 minute until heated through.
4
Place avocado corn mixture on heated plates and top with swordfish.
5
Add lemon and vinegar to the pan and whisk into pan juices. Pour over the fish and serve immediately.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 swordfish steaks, about 150g each, 1 shallot, chopped, 2 ears corn, corn from 2 cobs (can be substituted with canned corn), 1/2 red bell pepper, finely diced, and more.

Yes, Chargrilled Swordfish On Warm Avocado Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chargrilled Swordfish On Warm Avocado Corn Salad

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