Gradely Scran


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Gradely Scran

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Seared swordfish with mango and avocado salsa


Time: 15 minutes

Servings: 2

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
  1. 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.
  2. Put your grill or frying pan onto a medium-high heat and leave it to get hot. This should take 5 to 10 minutes.
  3. In the meantime, brush both sides of the swordfish steaks with olive oil and sprinkle with salt and pepper.
  4. 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.
  5. Serve over a pool of the avocado and mango salsa.