The delicious flavor combinations and the healthy fats in the fish, avocado and olive oil make this a dish that will satisfy your taste buds!
Preparation Time: 10 mins
Cooking Time: 10 mins
Lightly spray a non-stick frying pan, then heat on high, 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 bell pepper to pan and cook, stirring for 1 to 2 minutes. Add the avocado, coriander and white wine. Cover and steam for 1 minute or 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.
* You can replace swordfish with salmon, sole or haddock, if desired. Note: These variations are not included in the nutritional analysis.
* Swordfish and other higher-mercury fish should be limited to an occasional fish dish, particularly for children and women of child-bearing age. In pregnancy and nursing, swordfish and wine may need to be avoided - check with your health practitioner.