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!
Author: Fresh Finesse
Suggestions: * 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.
Serves: 4 person(s)
Preparation Time: 10 mins
1 Tbsp olive oil
1 shallot, chopped
2 small to medium corn cobs, kernels removed (can be substituted with about 8 3/4 oz. canned corn)
1/2 red bell pepper, finely diced
1 small to medium avocado, diced (about 5 oz)
1/4 cup chopped fresh coriander
1/4 cup white wine *
2 Tbsp lemon juice
2 Tbsp red wine vinegar
1 light spray of cooking spray
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.
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