Seared swordfish with mango and avocado salsa
Time: 15 minutes
Equipment: a cast-iron ridged grill pan that sits on top of the stove, or a heavy-based frying pan.
I ate something like this at a restaurant in Sydney, somewhere near the Harbour Bridge, and determined to try doing it myself one day. On 20th March, 1999, for the first time ever, I found ripe avocadoes, ripe mangoes and swordfish steaks in my local supermarket all on the same day! The probability of finding even one of these is infinitesimally small, so I expect I’ll have to consider it a once-in-a-lifetime experience.
- 2 swordfish steaks, about 1 inch thick
- olive oil
- ½ ripe avocado
- 1 ripe mango
- S & P
- Chop the avocado and mango into smallish chunks. Put them into a bowl (with any juice that has leaked out) and stir fiercely. The result should be a sloppy, lumpy sauce. Add salt to taste.
- Put your grill or frying pan onto a medium-high heat and leave it to get hot. This should take 5 to 10 minutes.
- In the meantime, brush both sides of the swordfish steaks with olive oil and sprinkle with salt and pepper.
- When the pan has heated up, put the swordfish in and cook for no more than two minutes on each side. Any longer and it will dry out. If it’s a little raw in the middle that’s fine.
- Serve over a pool of the avocado and mango salsa.