Smoked Swordfish Salad Mazatlan

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Smoked Swordfish Salad Mazatlan Ingredients

3/4 lb Swordfish; in one piece	2/3 c Olive oil
1/3 c Cider vinegar	3 Green onions; white and
1 lg Clove garlic; minced	1 sm White onion; sliced paper
1/2 ts Salt	3 c Spinach leaves; well washed
1/2 tb Freshly ground black pepper	1 Head butter lettuce; outer
1/2 ts Sugar	1 pt Cherry tomatoes; halved
1/2 Avocado; peeled

Instructions for Smoked Swordfish Salad Mazatlan

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 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 Posted to bbq-digest by wight@odc.net on Feb 17, 1998

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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