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Receta Seared Swordfish With Salsa Fresca
by Global Cookbook

Seared Swordfish With Salsa Fresca
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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
  •     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
  •     Salt and freshly grnd black pepper
  •     Fresh green salad, to serve

Direcciones

  1. 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.
  2. 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.
  3. 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.