Swordfish Steak with California Avocado Chile Vinaigrette

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.