Chargrilled Swordfish On Warm Avocado Corn Salad - cooking recipe

Ingredients

4 swordfish steaks, about 150g each
1 shallot, chopped
2 ears corn, corn from 2 cobs (can be substituted with canned corn)
1/2 red bell pepper, finely diced
1 large avocado, diced
1/4 cup chopped fresh coriander (cilantro)
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon olive oil

Preparation

Heat a non-stick pan to high, add the oil and sear the swordfish for 1 to 2 minutes or until starting to soften. Remove from pan. Cover with foil and keep warm in a low oven.
Add the shallot, corn and red pepper to pan and cook, stirring for 1 to 2 minutes or until starting to soften.
Add the avocado, coriander and white wine. Cover and steam for 1 minute until heated through.
Place avocado corn mixture on heated plates and top with swordfish.
Add lemon and vinegar to the pan and whisk into pan juices. Pour over the fish and serve immediately.