Spiced swordfish with corn & avocado salsa

• 1 tablespoon cumin seeds
• 2 teaspoons smoked paprika (pimenton) (see Notes)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vegetable oil
• 2 swordfish steaks
• Wild rocket and lime wedges, to serve

Corn & avocado salsa

• 1 avocado, flesh diced
• 2 tomatoes, seeds removed, chopped
• 125g canned corn kernels, drained
• 6 spring onions, sliced
• 1/2 cup chopped coriander leaves
• Grated rind and juice of 1 lime
• 2 tablespoons olive oil

Energy 3636kJ	Fat saturated 14.00g
Fat Total 68.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 16.00g	Dietary Fibre 9.00g
Protein 46.00g	Cholesterol 103.00mg
Sodium 207.02mg

All nutrition values are per serve.

1. Step 1

   Combine salsa ingredients and refrigerate until needed. Lightly crush cumin with 1 teaspoon salt in a mortar and pestle. Mix with other spices, then coat fish in spice mix. Heat oil in a heavy-based frypan over medium heat, add fish and cook for 2-3 minutes each side or until cooked through. Serve with salsa, rocket and lime wedges.

* From selected delis and supermarkets.