Char-grilled swordfish on warm avocado corn salad

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


  • 4 Swordfish steaks, about 150 g each
  • 2 tablespoon olive oil
  • 1 shallot, chopped
  • corn from 2 cobs
  • ½ red capsicum, finely diced
  • 1 large avocado diced
  • ¼ cup chopped fresh coriander
  • ¼ cup white wine
  • 2 tablespoon lemon juice
  • 2 tablespoon red wine vinegar


  1. Heat a non-stick frying pan or char grill on high, add one tablespoon of the oil and sear the swordfish for one to two minutes or until starting to soften.
  2. Remove from pan or grill. Cover with foil and keep warm in a low oven.
  3. Put shallot, corn and capsicum in a pan and cook, stirring for one to two minutes.
  4. Add the avocado, coriander and white wine.
  5. Cover and steam for one minute or until heated through.
  6. Place avocado corn mixture on heated plates and top with swordfish.
  7. Add lemon and vinegar to the pan and whisk into pan juices.
  8. Pour over the fish and serve immediately.