Pan-Fried Swordfish Steaks With Mexican Salad Recipe

Pan-Fried Swordfish Steaks With Mexican Salad Recipe

  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground coriander
  • 4 (4 ounce) swordfish steaks
  • 2 avocados
  • 6 ripe plum tomatoes, chopped
  • 1 red onion, finely chopped
  • 1 fresh red chile, seeded, deveined and chopped
  • 6 tablespoons chopped fresh cilantro
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • Salt and fresh-ground pepper
  • 3 ounces mixed salad leaves
  1. Mix the oil with the garlic and ground coriander, and season with salt and pepper to taste. Brush this mixture over both sides of the swordfish steaks.
  2. Heat a ridged, cast-iron grill pan or nonstick skillet until hot. Fry the fish steaks until just cooked — they should still be very slightly translucent in the middle, because swordfish becomes dry if overcooked — 3 to 5 minutes on each side.
  3. Meanwhile, make the salad. Peel, seed, and chop the avocados. Mix the avocado chunks with the tomatoes, onion, chile, cilantro, and lime juice. Stir in the red kidney beans and season to taste.
  4. Serve the spicy swordfish steaks with the salad and a garnish of mixed salad leaves.
Recipe of the Day|