These swordfish steaks are cooked in a blend of spices and served with sweet mango guacamole.
Ingredients
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon smoked paprika (pimenton) (see note)
- 1/2 teaspoon cayenne pepper
- 4 x 220g swordfish steaks
- 2 tablespoons olive oil
- White corn chips (gluten-free), to serve
Mango guacamole
- 2 ripe avocados, cut into 1cm cubes
- 1 mango, cut into 1cm cubes
- 1/2 red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 long green chilli, seeds removed, finely chopped
- 1/2 cup coriander leaves, torn
- 1/4 cup (60ml) lime juice
Method
- Step 1For the guacamole, place avocado, mango, onion, garlic, chilli, coriander and lime juice in a bowl. Season with sea salt and pepper, then toss to combine. Set aside.
- Step 2Combine the spices with some salt and pepper in a shallow bowl. Coat the fish in the spice mixture, then shake off excess.
- Step 3Heat the olive oil in a large frypan over medium-high heat. Cook fish, in batches if necessary, for 2 minutes each side or until lightly browned but still pink in the middle.
- Step 4Serve the swordfish with the mango guacamole and corn chips on the side.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3321 kj
Energy
59g
Fat Total
13g
Saturated Fat
5g
Fibre
57g
Protein
143mg
Cholesterol
101.76mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Smoked paprika (pimenton) is available from delis and gourmet food shops.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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