Sauteed Swordfish Steak with Avocado, Fresh Crab and Red Chile Vinaigrette


Yields: 2 portions


2, 8oz. Swordfish steaks, 1” thick, no skin
1 Avocado, peeled, 1/2” dice
6oz. Fresh crab meat, no shells
1 tbsp. Red pepper, very fine dice
1 tbsp. Serrano pepper, very fine dice
1 tbsp. Red onion, very fine dice
4 tbsp. Rice wine vinegar
1 tbsp. Fresh lime juice
6 tbsp. Olive oil
1 tbsp. Sambal chili sauce
1 pinch Kosher salt
1 tbsp. cilantro, chopped
• Season swordfish with salt and pepper. In a hot iron skillet add 2 tablespoons of olive oil and Sauté the swordfish for about 4 minutes per side or until desired doneness (medium rare is preferable).
• Combine avocado, onion, cilantro, peppers, vinegar, 4 tablespoons olive oil, sambal and cilantro, season with salt to taste.
To Serve:
• Place swordfish in center of hot plate.
• Place avocado mixture on top of swordfish.
• Place fresh crab on top of avocado mixture.
• Serve with garlic butter sauce immediately.

15323 N. Scottsdale Road, Scottsdale, AZ, 85254