Swordfish Steak with California Avocado Chile Vinaigrette
Ingredients
- 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
Instructions
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