Swordfish Steak with California Avocado Chile Vinaigrette

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

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

To Assemble:

  1. 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.
  2. 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.

John Carver

John Carver, ExecutiveChef/Partner, Wildfish Grill, Newport Beach CA

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