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Suggest a better descriptionPlace the oil in a shallow non-metallic dish with half of the garlic, chilli, ground cumin and coriander. Add the juice of half a lime and season generously. Mix to combine, then add half the marinade to the swordfish steaks, turning to coat. Set aside for at least 5 and up to 30 minutes in the fridge to allow the flavours to develop. To make the salsa, place the remaining garlic, chilli, ground cumin and coriander and lime juice in a bowl. Add the cherry tomatoes, avocado, red onion, fresh coriander and sugar. Season generously and mix gently to combine. Set aside. Heat a griddle pan. Remove the swordfish steaks from the marinade, shaking off any excess. Add to the pan and char- for 2-3 minutes on each side or until just tender. Serve at once with the salsa and some salad.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 servings | ||
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Calories: 15 | ||
Calories from Fat: 15 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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