Smoked Swordfish Salad Mazatlan

Course : Salads
Serves: 6
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3/4 pound swordfish -- in one piece
1/3 cup cider vinegar
1 clove garlic minced
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon sugar
1/2 medium avocado -- peeled
2/3 cup olive oil
3 medium green onions, white and light green parts -- only -- finely chopped
1 small white onion, sliced paper thin -- soaked in ice water
3 cups spinach leaves -- well washed
1 head butter lettuce*
1 pint cherry tomatoes -- halved

Preparation / Directions:

* Remove and discard the outer leaves and tear the inner leaves into bite-sized pieces. 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 1 1/4 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.

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