Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ 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 on Feb 17, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster