Swordfish Steak with California Avocado Chile Vinaigrette

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Serves: 4

Ingredients
Instructions

4 8 oz. swordfish steaks, 1" thick, skin removed 12 oz. Fresh crab meat 2 oz. olive oil As needed California Avocado Chile Vinaigrette (recipe follows) California Avocado Chile Vinaigrette (Yield: 2-2/3 cup) 2 Fresh California Avocados*, 1/2" dice 2 Tbsp. red pepper, diced fine 2 Tbsp. Serrano pepper, diced fine 2 Tbsp. red onion, diced fine 4 oz. olive oil 4 oz. rice wine vinegar 2 Tbsp. lime juice 2 Tbsp. Sambal chile sauce 4 Tbsp. chilantro, chopped As needed kosher salt to taste

California Avocado Chile Vinaigrette:

Gently mix all ingredients in a bowl. Season with salt as needed.

To Assemble:

Season swordfish steaks with salt and pepper. Heat olive oil in an iron skillet over medium high heat. Sauté swordfish steaks for 4 minutes on each side.
Place each swordfish steak on a hot plate. Place 2/3 cup of California Avocado Chile Vinaigrette on top of each steak. Top each with 3 oz. crab meat. Serve immediately.

*A large Fresh California Avocado weighs about 8 oz.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.