Preparation time: 15 min
Cooking time: 1 min
Portions: 1 person
3 half peppers of three colors
1 French shallot
10 black olives sliced
3 sun-dried tomatoes
1 cane of corn kernels
3 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
1 handful of rocket
Set and pepper to your liking
- Salsa: Cut all vegetables into brunoise and tomatoes into strips, collect the lemon supremes and cut them into with a little zest - mix in a large bowl with the black olive slices and corn, season with 2 spoonfuls of olive oil, salt and pepper and set aside.
- Season the swordfish fillet with a little salt and pepper olive oil on each side and grill your swordfish fillet on the barbecue for 30 seconds on each side.
- Season the arugula with the remaining olive oil and balsamic vinegar, taste and correct the seasoning if necessary.
- Place the swordfish fillet and arugula salad on a plate, drizzle the swordfish and salad with the remaining salsa.
Decorate with a wedge of lemon or lime, with a slice of grilled avocado, coriander or fresh parsley.
Add a Shot of Vodka and Orange Juice to the sala for freshness and festive.
You can cook the swordfish in a frying pan or in the oven. For those who like the more cooked swordfish, grill it at your favorite cooking.
Works just as well with a guacamole if your avocado is too ripe.