NOW IN SEASON! 

Swordfish Steak with California Avocado Chile Vinaigrette

Total time:

n/a

Prep time:

n/a

Cook time:

n/a

Swordfish Steak with California Avocado Chile Vinaigrette

Share:

Ingredients

Serving Size: 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)
As needed 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:

  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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

John Carver, Executive Chef/Partner, Wildfish Grill, Newport Beach CA

Comments

(2 Ratings)