Smoked swordfish salad mazatlan

1 Servings

Ingredients

Quantity Ingredient
¾ pounds Swordfish; in one piece
⅓ cup Cider vinegar
1 large Clove garlic; minced
½ teaspoon Salt
½ tablespoon Freshly ground black pepper
½ teaspoon Sugar
½ Avocado; peeled
⅔ cup Olive oil
3 Green onions; white and light green parts only, finely chopped
1 small White onion; sliced paper thin, soaked in ice water for 2 hours
3 cups Spinach leaves; well washed
1 Head butter lettuce; outer leaves discarded and inner leaves torn into bitesized pieces
1 pint Cherry tomatoes; halved

Directions

TOO HOT TAMALES SHOW #TH6216

Prepare a smoker for hot smoking by soaking and then igniting 3 large hardwood chunks, and regulating the temperature so that it will remain between 240 and 250F. Smoke the fish for 1 to 1¼ hours, or until the flesh is flaky and cooked through. Shred the flesh and refrigerate until ready to serve.

In a blender, combine the vinegar, garlic, salt, pepper, sugar, avocado, and olive oil and blend for 1 minute, until completely smooth and emulsified. Transfer to a glass bowl, stir in the green onions, and taste for seasoning. Cover with plastic wrap and refrigerate for 2 hours.

When ready to serve, drain the onion slices, pat them dry, and separate them into rings. In a large mixing bowl, toss the spinach, lettuce, and tomatoes, together gently. Pour on enough dressing to coat, and toss again just to mix. Place a mound of the salad on each of 6 plates and scatter about 2 ounces of the shredded swordfish over the salad. Drape a few onion rings over the top and serve.

Yield: 6 servings

Posted to bbq-digest by wight@... on Feb 17, 1998

Related recipes