Ingredients:1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp smoked paprika (pimenton) (see note)
1/2 tsp cayenne pepper
4 x 220g swordfish steaks
2 tbs 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
Directions:
For 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 2
Combine the spices with some salt and pepper in a shallow bowl. Coat the fish in the spice mixture, then shake off excess.
Step 3
Heat 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 4
Serve the swordfish with the mango guacamole and corn chips on the side.
Source: http://www.taste.com.au/recipes/21620/swordfish+steaks+with+mango+guacamole
Source: http://www.taste.com.au/recipes/21620/swordfish+steaks+with+mango+guacamole
