Smoked swordfish salad mazatlan
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Swordfish; in one piece |
| ⅓ | cup | Cider vinegar |
| 1 | large | Clove garlic; minced |
| ½ | teaspoon | Salt |
| ½ | tablespoon | Freshly ground black pepper |
| ½ | teaspoon | Sugar |
| ½ | Avocado; peeled | |
| ⅔ | 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 for 2 hours |
| 3 | cups | Spinach leaves; well washed |
| 1 | Head butter lettuce; outer leaves discarded and inner leaves torn into bitesized pieces | |
| 1 | pint | Cherry tomatoes; halved |
Directions
TOO HOT TAMALES SHOW #TH6216
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 1¼ 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
Posted to bbq-digest by wight@... on Feb 17, 1998