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Swordfish Steak with California Avocado Chile Vinaigrette

Swordfish Steak with California Avocado Chile Vinaigrette

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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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

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.

Recipe Tags

  • chef recipes
  • cilantro
  • crab
  • dairy free
  • fish
  • peppers
  • sambal
  • seafood
  • serrano

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