Follow these steps for perfect results
swordfish steaks
1/2in thick
cumin seeds
avocado
halved, stoned, peeled and diced
scallions
washed, trimmed and finely chopped
lime
juice and finely grated zest
tomatoes
washed, deseeded and chopped
paprika
ground ginger
ground nutmeg
ground cinnamon
Preheat the broiler to medium or prepare the barbecue.
Roughly crush cumin seeds, paprika, ground ginger, ground nutmeg, and ground cinnamon together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired.
Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
Combine diced avocado, chopped scallions, lime juice, lime zest, and chopped tomatoes in a bowl.
Cover the salsa and chill until needed.
Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.
Expert advice for the best results
Adjust the spice rub to your preference.
Ensure the swordfish is cooked through but not overcooked to maintain its tenderness.
Prepare the salsa ahead of time to allow the flavors to meld.
Everything you need to know before you start
15 minutes
Salsa can be made ahead of time.
Serve the swordfish steak on a plate with a generous spoonful of avocado salsa. Garnish with a lime wedge and a sprig of cilantro.
Serve with a green salad or grilled vegetables.
Offer lime wedges for extra tang.
Crisp and refreshing, complements the fish and salsa.
Discover the story behind this recipe
Fresh seafood is a staple in Mediterranean cuisine.
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