A delightful and easy-to-make dish featuring grilled swordfish served over a vibrant avocado corn salsa.
Preheat your grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Brush the swordfish fillets with a little olive oil and season with salt and pepper.
Let the swordfish sit for a few minutes to absorb the seasoning.
Grill the swordfish for 3-4 minutes on each side until cooked through.
Avoid overcooking the fish to keep it moist and tender.
In a mixing bowl, combine the corn, diced red bell pepper, chopped shallot, and diced avocado.
Gently mix to avoid mashing the avocado.
Add chopped coriander, lemon juice, and a drizzle of olive oil to the salsa. Mix well.
Taste and adjust the seasoning with salt and pepper as needed.
Serve the grilled swordfish on plates and top with the avocado corn salsa.
Garnish with extra coriander leaves for a fresh touch.
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