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Heat a non-stick pan to high. Add oil and sear swordfish for 1 to
2 minutes or until starting to soften. Remove from pan. Cover
with foil and keep warm in a low oven. Add shallot, corn and
capsicum to pan and cook, stirring, until starting to soften. Add
avocado, coriander and white wine. Cover and steam for 1
minute until heated through.
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