Swordfish Steak with California Avocado Chile Vinaigrette
|4||8 oz. swordfish steaks, 1" thick, skin removed|
|12||oz.||Fresh crab meat|
|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.||rice wine vinegar|
|2||Tbsp.||Sambal chile sauce|
|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:
- Gently mix all ingredients in a bowl. Season with salt as needed.
- 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.