Thursday 10 October 2013

Swordfish with mango, avocado, cucumber and lime salsa

When I’m cooking for myself, I often make this dish. This is for several reasons. Firstly, it takes minutes to put together. Secondly, it is delicious while also being very nutritious, packed with nutrients from those superfood avocados. Thirdly, it looks gorgeous and feels like spoiling myself, which is what you need when you’re eating alone. You can, of course, multiply the recipe below to serve more people – this is a stunning ‘wow factor’ dinner party dish, particularly in the summer when you want something light and fresh.

 You have a delicious thick, meaty swordfish steak (though tuna works well too), griddled over a high heat so the edges are crispy while the inside is just cooked and meltingly tender. You couple this with a gorgeous salsa of chopped crunchy cucumber, juicy sweet mango and creamy avocado, brightened with the zest and juice of a lime, zingy red chilli, and vibrant fresh herbs: basil, mint and coriander. It’s quick but beautiful, the salsa accompanying the rich fish perfectly.

Swordfish with mango, avocado, cucumber and lime salsa (serves 1):

Half a ripe avocado
Half a cucumber, seeds removed
1 small mango
1 medium hot red chilli
Zest of 1 lime
Juice of half a lime
A small handful each of fresh basil, mint and coriander, leaves picked
Salt and pepper
1 swordfish or tuna steak
Sesame oil

Cut the avocado, cucumber and mango into 1cm dice and put into a mixing bowl. Finely chop the chilli and add to the bowl, then add the lime zest and juice, herbs, and salt and pepper. Stir gently to mix.

Get a griddle pan very hot. Rub the fish with a little sesame oil and black pepper on each side, then griddle on each side for 2-3 minutes until just cooked through. Season generously with salt, then serve alongside the salsa.

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