Swordfish with fresh nectarine relish

    30 minutes

    These closely related tree fruits are good sources of beta-carotene, vitamin C, niacin and potassium. They also supply some fibre and, gram for gram, contain more potassium than a navel orange.

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    Serves: 4 

    • 1 small red chilli, seeded and minced
    • 1½ tablespoons red wine vinegar
    • Salt
    • 500g nectarines, cut into 1cm cubes
    • 1 red capsicum, cut into 1cm squares
    • 2 spring onions, thinly sliced
    • 1/4 cup chopped fresh mint
    • 4 swordfish steaks (185g each)
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 2 limes, halved

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Whisk together the chilli, vinegar and a pinch of salt in a medium bowl. Add the nectarines, capsicum, spring onions and mint, tossing to mix. Refrigerate until serving time.
    2. Preheat the griller. Rub the swordfish with the coriander and cumin. Grill 15 cm from the heat for 3 minutes each side or until lightly browned and just cooked through. Serve topped with the nectarine relish and accompany each serving with half a lime.

    Did you know?

    White-fleshed peaches are considered a delicacy by many people, but nutritionally they are inferior to yellow peaches and nectarines, which are a good source of beta-carotene.

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