Sautéed Swordfish with Avocado, Fresh Crab & Red Chile Vinaigrette


Serves 2


(2) 8 oz. swordfish steaks, 1” thick, no skin
1 avocado, peeled, ½” dice
6 oz. fresh crab meat, no shells
1 tablespoon red pepper, very fine dice
1 tablespoon serrano pepper, very fine dice
1 tablespoon red onion, very fine dice
4 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
6 tablespoons olive oil
1 tablespoon sambal chili sauce
1 pinch kosher salt
2 tablespoons cilantro, chopped


1. Season swordfish with salt and pepper.
2. Sauté swordfish 4 minutes on each side in a hot iron skillet with 2 tablespoons olive oil.
3. Cook to desired doneness (medium rare is preferable).
4. Combine avocado, onion, cilantro, peppers, vinegar, 4 tablespoons olive oil, sambal and cilantro, season with salt to taste.
5. Place swordfish in center of hot plate.
6. Place avocado mixture on top of swordfish.
7. Place fresh crab on top of avocado mixture.
8. Serve immediately.

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