Swordfish Steak with California Avocado Chile Vinaigrette

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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

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.

*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.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

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


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