4 8 oz. swordfish steaks, 1" thick, skin removed

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12 oz. Fresh crab meat

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2 oz. olive oil

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As needed California Avocado Chile Vinaigrette (recipe follows)

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2 Fresh California Avocados*, 1/2" dice

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2 Tbsp. red pepper, diced fine

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2 Tbsp. Serrano pepper, diced fine

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2 Tbsp. red onion, diced fine

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4 oz. olive oil

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4 oz. rice wine vinegar

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2 Tbsp. lime juice

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2 Tbsp. Sambal chile sauce

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4 Tbsp. chilantro, chopped

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As needed kosher salt to taste

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*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.