Keto Seared Ginger-Cumin Swordfish With Blueberry-Avocado Salsa

For the swordfish
2 6-oz swordfish fillets, cut 3/4 inch thick
2 Tbsp lime juice
1 tsp grated fresh ginger
1 tsp olive oil
1/2 tsp ground cumin
1/2 tsp sea salt
For the blueberry-avocado salsa
1/4 cup fresh blueberries
1/4 cup finely chopped orange or red bell pepper
1 Tbsp chopped fresh cilantro
1 small avocado

1. Place fish in a shallow dish. In a bowl, combine lime juice, ginger oil, cumin, and salt. Pour half the lime mixture over fish and reserve the rest for the blueberry-avocado salsa. Turn fish to coat; marinate 15 minutes at room temperature.

2. Heat a lightly greased grill pan over medium-high. Drain and transfer fish from marinade to the grill pan. Discard any marinade in the dish. Cook fish until it just begins to flake with a fork, about 4 to 6 minutes per 1/2 inch thickness of fish.

3. For the salsa, in a small bowl, combine the reserved lime mixture, blueberries, pepper, and cilantro. Dice avocado into small pieces; gently fold avocado into salsa. Cover and chill until serving, up to 4 hours. Spoon the salsa over the swordfish before serving.

source : www.eatthis.com

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