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Smoked Swordfish Salad Mazatlan

Courses: Salads
Serves: 1 people

Recipe Ingredients

3/4 lb 340g / 11ozSwordfish - in one piece
1/3 cup 78mlCider vinegar
1 cup 93g / 3.3ozClove garlic - minced (large)
1/2 teaspoon 2.5mlSalt
1/2 tablespoon 7.5mlFreshly ground black pepper
1/2 teaspoon 2.5mlSugar
1/2   Avocado - peeled
2/3 cup 157mlOlive oil
3   Green onions, white and light green parts - only finely chopped
1   White onion, sliced paper thin (small) soaked in ice water
3 cups 120g / 4.2ozSpinach leaves - well washed
1   Butter lettuce*
1   Cherry tomatoes - halved

Recipe 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

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