Baja Salad Of Spicy Grilled Swordfish Avocado And Corn Recipe
Servings: 1
Ingredients
- marinade:
- 6 Tbsp. fresh lime juice
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. white wine vinegar
- 1/2 tsp warm pepper sauce
- 2 x scallions chopped
- 2 Tbsp. minced fresh coriander 1/2 tsp. son
- 1/2 c. extra virgin olive oil
- 2 lb swordfish steaks each about 1/2 inch thick
- 2 c. small cherry tomatoes halved
- 3 c. fresh corn kernels (about 6 ears) 2 avocados peeled and pitted
- 4 c. bite sized crisp lettuce pcs (romaine iceberg frisee or possibly a mix)
Directions
- Light a fire in a charcoal grill or possibly preheat a gas grill or possibly broiler.
- In a medium bowl combine marinade ingredients.
- Put swordfish in a shallow non reactive dish or possibly in a self sealing plastic bag. Marinate in half of marinade for no more than 30 min at room temperature. Grill swordfish for about 3 min on each side or possibly till opaque throughout. Let cold.
- 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 in avocado cubes to swordfish mix.
- 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 hard compact flesh sword fish holds together admirably on the grill. Its meat like texture takes well to the assertive flavours of warm pepper and coriander in this marinade that also serves as a dressing. Tuna and mahi mahi will also work nicely in this recipe but swordfish makes this a dinner to remember.
Adding to Planner
