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Swordfish steaks with mango guacamole


  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon smoked paprika (pimenton) (see note)
  • 1/2 teaspoon cayenne pepper
  • 4 x 220g swordfish steaks
  • 2 tablespoons olive oil
  • White corn chips (gluten-free), to serve

Mango guacamole

  • 2 ripe avocados, cut into 1cm cubes
  • 1 mango, cut into 1cm cubes
  • 1/2 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 long green chilli, seeds removed, finely chopped
  • 1/2 cup coriander leaves, torn
  • 1/4 cup (60ml) lime juice


  • Step 1 - For the guacamole, place avocado, mango, onion, garlic, chilli, coriander and lime juice in a bowl. Season with sea salt and pepper, then toss to combine. Set aside.
  • Step 2 - Combine the spices with some salt and pepper in a shallow bowl. Coat the fish in the spice mixture, then shake off excess.
  • Step 3 - Heat the olive oil in a large frypan over medium-high heat. Cook fish, in batches if necessary, for 2 minutes each side or until lightly browned but still pink in the middle.
  • Step 4 - Serve the swordfish with the mango guacamole and corn chips on the side.

Recipe Ingredient

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