Grilled swordfish, avocado salsa and steamed baby carrots
Tuna and salmon work well here too. The idea is a meaty fish, simply grilled and then, while hot, dressed so all the flavours combine. A simple taste of summer
- 1 dessertspoon black mustard seeds
- 1 lime, zest and juice
- 1 avocado
- 2 tomatoes
- 2 spring onions, trimmed and finely sliced
- Extra virgin olive oil
- 1 bunch baby carrots, trimmed of their leaves but with stalks still attached
- 4 swordfish steaks
- 1 lemon, trimmed and quartered
- Combine the mustard seeds with the lime juice and zest and set aside for 20 minutes, which should allow the mustard seeds to swell up.
- Dice the avocado and add to the mustard seeds. Core, deseed and dice the tomato and add, along with the spring onions, a few drops of Tabasco, a seasoning of salt and pepper and enough olive oil to bind.
- Rinse the carrots, season and steam until just tender. Lightly rub the swordfish with olive oil. Preheat the grill and, when very hot, season the fish generously with salt and pepper. Grill for one to two minutes each side, depending on how rare you like your swordfish.
- Serve with the carrots, salsa and a quarter of lemon.
If you buy a few extra swordfish steaks they work well in an adjusted version of salad niçoise for lunch tomorrow