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Chef's Notes:
This recipe is great for the warm weather as it’s light, refreshing and contains ingredients that are still available during the summer. Paired with a crisp, white wine, this recipe is perfect for a summer evening outdoors.
Ingredients:
8 oz each Swordfish Steaks, ¾ thick, no skin, no bloodline
1 each avocado, peeled ½ dice
4 oz of fresh crab meat, no shells
1 tablespoon of red pepper, very finely diced
1 teaspoon of Serrano pepper, very finely diced
1 tablespoon of red onion, very finely diced
4 tablespoons of rice wine vinegar
1 tablespoon of fresh lime juice
6 tablespoons of olive oil
1 tablespoon of sambal chili sauce
Kosher Salt as needed
Fresh Cracked pepper as needed
2 tablespoons of cilantro, chopped
Procedure:
Season Swordfish with salt and pepper, brush lightly with some olive oil.
Grill Swordfish 4 minutes on each side over charcoal fire to desired doneness (medium-medium rare is preferable).
Combine avocado, onion, cilantro, peppers, vinegar, 4 tablespoons of olive oil, sambal and cilantro, season with salt to taste.
Place Swordfish in center of hot plate.
Place avocado mixture on top of swordfish.
Place fresh crab on top of avocado mixture.
Serve Immediately.
Restaurant: Eddie V’s Prime Seafood, Scottsdale, Arizona, USA
Recipe Type: Authentic
Submitted By: Executive Chef Tom Harvey
Recipe Author: Executive Chef Tom Harvey
Original Photograph By: restaurateurofarizona.com/Chef Tom Harvey
Photograph Retouched By: Recipe Spy
Recipe Source: http://restaurateurofarizona.com/digitalversion/rest_06_12/6_12.pdf
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