Shanna's Avocado Swordfish Salad
marinade:
6 tbl fresh lime juice
2 tbl fresh lemon juice
1 tbl white wine vinegar
1/2 tsp hot pepper sauce
2 x scallions minced
2 tbl chopped fresh coriander 1/2 teaspoon son
1/2 cup olive oil
2 lb swordfish steaks each about 1/2 inch thick
2 cup small cherry tomatoes halved
3 cup fresh corn kernels (about 6 ears)
2 avocados peeled and pitted
4 cup bite sized crisp lettuce pieces (romaine iceberg frisee or a mixture)
Method :
Light a fire in a charcoal grill or preheat a gas grill or broiler.
In a medium bowl combine marinade ingredients.
Put swordfish in a shallow non reactive dish or in a self sealing plastic bag.
Marinate in half of marinade for no more than 30 minutes at room temperature.
Grill swordfish for about 3 minutes on each side or until opaque throughout. Let
cool.
Cut swordfish into cubes and put in a large bowl with tomatoes and corn.
Cut 1 avocado into cubes and the other into slices.
Add avocado cubes to swordfish mixture.
Toss with two thirds of remaining marinade.
Combine lettuce with the remaining marinade and spread on platter.
Mound swordfish salad over it and garnish with avocado slices.
Because of its thick skin and firm compact flesh sword fish holds together
admirably on the grill. Its meat like texture takes well to the assertive
flavours of hot pepper and coriander in this marinade which also serves as a
dressing. Tuna and mahi mahi will also work nicely in this recipe but swordfish
makes this a dinner to remember.