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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves, finely minced
- 1 x Red chilli, seeded and finely minced
- Â Â Half tsp each grnd cumin and coriander
- 2 x Limes, juice of
- 4 x 175 g swordfish steaks, (175 to 225)
- 225 gm Small cherry tomatoes, halved
- 1 x Ripe, hard avocado, peeled, stoned and minced
- 1 sm Red onion, finely minced
- 2 Tbsp. Minced fresh coriander
- 1 pch sugar
- Â Â Salt and freshly grnd black pepper
- Â Â Fresh green salad, to serve
Direcciones
- Place the oil in a shallow non-metallic dish with half of the garlic, chilli, grnd cumin and coriander. Add in the juice of half a lime and season generously. Mix to combine, then add in half the marinade to the swordfish steaks, turning to coat. Set aside for at least 5 and up to 30 min in the fridge to allow the flavours to develop.
- To make the salsa, place the remaining garlic, chilli, grnd cumin and coriander and lime juice in a bowl. Add in 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 in to the pan and char- for 2-3 min on each side or possibly till just tender. Serve at once with the salsa and some salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 69 | 65% |
| Total Fat 7.83g | 10% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 9mg | 0% |
| Potassium 257mg | 7% |
| Total Carbs 10.33g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.08g | 3% |
| Protein 1.56g | 2% |
