Kat's Swordfish Avocado Grapefruit Salsa
½ Cup vegetable oil
2 Tbsp (6 Cloves) garlic, chopped finely
2 Tbsp ground cumin
1 tsp ground cumin
1 Tbsp salt
1 tsp salt
12 swordfish steaks (6 ounces each)
2 limes
3 Tbsp honey
3 California Avocados (about 31 1/2 pounds)
4 medium grapefruit
2 oz finely diced red onion (about 1/4 cup)
1 ½ oz (about 1 Tbsp) chipotle peppers in adobo sauce, seeds and membranes
removed
1 oz chopped cilantro (about 1 cup)
Cilantro sprigs as needed for garnish
Instructions
Mix oil, garlic, 2 tablespoons cumin, 1 tablespoon salt, and pepper.
Rub mixture on steaks, reserve. Mix lime juice, zest, and honey; reserve.
Dice avocado; gently toss with lime juice mixture. Reserve.
Peel and segment grapefruit, reserving juice; cut segments in half.
Gently fold grapefruit and juice, onion, chipotle pepper, cilantro and remaining
1 teaspoon each of cumin and salt. Reserve.
PER ORDER: Grill 1 swordfish steak until just firm to the touch, about 3 minutes
on each side.
Top with 1/2 cup Avocado Grapefruit Salsa. Garnish with cilantro sprigs.