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    Spiced Swordfish with Avocado, Bean and Tomato Relish

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    Spiced Swordfish with Avocado, Bean and Tomato Relish

    This is particularly good accompanied by saffron rice, made by simmering basmati rice with a little sautéed shallot and saffron-infused chicken stock. The recipe uses garlic granules as opposed to fresh garlic because they have a sweeter, milder flavour

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes to 20 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes

    Serves: 6


    • Relish
    • 410g tin of black beans or kidney beans
    • Juice of 1 lime
    • 6 tbsp extra virgin olive oil
    • 1 small chilli, or to taste, finely diced
    • 1 bunch coriander, roughly chopped
    • 1 small red onion, diced
    • Salt
    • Freshly ground black pepper
    • 225g tomatoes
    • 1 small, ripe avocado
    • Spiced Swordfish
    • 3 limes, halved
    • 6 swordfish steaks, about 200g each
    • 6 tbsp olive oil
    • 3 tbsp paprika
    • 1 tbsp ground cumin
    • 1 tbsp garlic granules
    • 1 tbsp dried thyme


    1. Drain the beans in a sieve and rinse thoroughly under the cold tap. Shake dry and leave to drain.
    2. Put the lime juice and olive oil into a medium-sized bowl. Whisk well then add the chilli, coriander and red onion. Season to taste and add the beans.
    3. Cut a small cross in the base of each tomato and cover with boiling water. Leave for a minute, then drain and peel. Halve the tomatoes and cut into small dice. Mix into the beans. Finally, halve, stone and peel the avocado. Cut into dice, slightly larger than the beans, and gently mix into the relish. Adjust the seasoning and set aside while you prepare the fish.
    4. Preheat a ridged griddle pan over a medium-high heat. Cut off any skin from the swordfish steaks and remove any particularly dark-coloured areas of flesh, as these can taste bitter. Toss in the olive oil. In a separate bowl, mix the paprika, cumin, garlic granules and thyme with a generous seasoning of salt and pepper. Sprinkle the spice mixture over the oiled fish, making sure the steaks are evenly coated. Add to the hot griddle pan and cook for about 4 minutes on each side. You will probably need to do this in two batches, in which case, slightly undercook the first batch of fish and keep warm in a low oven while you finish the second batch. Serve with lime halves and the avocado and bean relish.

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