Smoked Swordfish Salad Mazatlan Recipe - Cooking Index
Smoked Swordfish Salad Mazatlan Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Swordfish - in one piece |
| 1/3 cup | 78ml | Cider vinegar |
| 1 cup | 93g / 3.3oz | Clove garlic - minced (large) |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 tablespoon | 7.5ml | Freshly ground black pepper |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/2 | Avocado - peeled | |
| 2/3 cup | 157ml | Olive 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 / 4.2oz | Spinach leaves - well washed |
| 1 | Butter lettuce* | |
| 1 | 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
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