Chargrilled Swordfish On Warm Avocado Corn Salad Food

GRILLED SWORDFISH WITH CORN SALAD

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
• While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
• When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
• Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.

CHARGRILLED SWORDFISH ON WARM AVOCADO CORN SALAD

Steps:

• Heat a non-stick pan to high, add the oil and sear the swordfish for 1 to 2 minutes or until starting to soften. Remove from pan. Cover with foil and keep warm in a low oven.
• Add the shallot, corn and red pepper to pan and cook, stirring for 1 to 2 minutes or until starting to soften.
• Add the avocado, coriander and white wine. Cover and steam for 1 minute 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.

AVOCADO CORN SALAD

Steps:

• In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
• Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
• Uncover and continue to cook for a few minutes to evaporate the excess moisture.
• Set skillet aside to cool.
• Slice the avocado in half lengthwise and remove the pit.
• Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
• Add in the lime juice and stir.
• Chop the bell pepper into 1/2 inch pieces and add to the bowl.
• Add the red onion and cooked corn; stir to combine.
• Add salt and hot pepper sauce to taste.
• Sprinkle fresh chopped cilantro on top.
• Serve immediately or chill, then serve.

CORN SALAD

Steps:

• Mix all ingredients; cover and chill 2 hours before serving.

QUICK WARM AVOCADO BEAN SALAD (SUPERFOOD)

Steps:

• Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
• Chop the red pepper.
• Peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
• When rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
• Transfer to a big bowl, add the avocadoes and stir gently.
• Eat straight from the bowl a bit warm or put in fridge and wait to cool.
• If you want, season to taste adding more cayenne or garlic or salt or pepper.