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@@@@@ Now You're Cooking! Export Format Smoked Swordfish Salad Mazatlan none 3/4 pound swordfish; in one piece 1/3 cup cider vinegar 1 large clove garlic; minced 1/2 teaspoon salt 1/2 tablespoon freshly ground black pepper 1/2 teaspoon sugar 1/2 avocado; peeled 2/3 cup olive oil 3 green onions, white and light green; only ; finely chopped 1 small white onion, sliced paper thin ; soaked in ice water 3 cups spinach leaves; well washed 1 head butter lettuce* 1 pint cherry tomatoes; halved * 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 Posted to BBQ List by Bill Wight Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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