Swordfish Steak with California Avocado Chile Vinaigrette
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
Instructions
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.
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