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Smoked Swordfish Salad Mazatlan
Ingredients:
3/4 pound swordfish -- in one piece
1/3 cup cider vinegar
1 large clove garlic -- minced
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon sugar
1/2 avocado -- peeled
2/3 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
3 cups spinach leaves -- well washed
1 head butter lettuce*
1 pint cherry tomatoes -- halved
Instructions:
* 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. Yield: 6 servings Source: TOO
HOT TAMALES SHOW #TH6216 Posted to BBQ List by Bill Wight
on Feb 17, 1998 |
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