Rick Stein's wonderful grilled swordfish recipe with a salsa fresca of avocado, coriander, onion and cucumber.
Keep all the prepared salsa ingredients cold, and separate until just before serving, then quickly mix them together in a bowl and divide between 4 plates.
Cut the olive flesh from the stone in strips then cut these strips into thin pine needle sized shards. In a small pan, mix the mayonnaise, cream and warm water with the olive shards then warm through - the sauce should be served warm not hot.
Light the barbecue or heat a ribbed grill pan. Season the swordfish steaks with salt and pepper and brush with olive oil. Grill for about 3 minutes on each side.
Serve with a portion of salsa and some of the sauce spread over the steaks and around the plates.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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