Seared Swordfish with Mango Salsa

This is a simple, light and refreshing meal, perfect for lunch on a tropical afternoon.  

Ingredients

2 New Zealand Broadbill Swordfish fillets
1 tbsp Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
½ mango, peeled and chopped
1 Telegrapic Cucumber, chopped
2 spring onions, thinly sliced
1 red chilli, deseeded and finely chopped
Zest and juice from ½ lime
Handful coriander leaves, chopped
Salad leaves (such as Fresh Tuscan Kale), to serve

Method

1. Rub the oil all over the fish and season.
2. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
3. For the salsa, toss together the mango, cucumber, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves

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