Espadon grillé et sa salsa de poivrons et avocat avec roquette

Grilled swordfish and its pepper and avocado salsa with arugula

Preparation: 15 min


Total: 16 min

Preparation time: 15 min

Cooking time: 1 min

Portions: 1 person



200g swordfish
1 lemon
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



  1.  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.
  2.  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.
  3.  Season the arugula with the remaining olive oil and balsamic vinegar, taste and correct the seasoning if necessary.
  4.  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.