Swordfish Steak with California Avocado Chile Vinaigrette

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Ingredients

Serves: 4

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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

California Avocado Chile Vinaigrette:

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.