Title: Smoked Swordfish Salad Mazatlan
Categories: None
Yield: 1 Servings

3/4 lb Swordfish; in one piece
1/3 c Cider vinegar
1 lg Clove garlic; minced
1/2 ts Salt
1/2 tb Freshly ground black pepper
1/2 ts Sugar
1/2 Avocado; peeled
2/3 c Olive oil
3 Green onions; white and
-light green parts only,
-finely chopped
1 sm White onion; sliced paper
-thin, soaked in ice water
-for 2 hours
3 c Spinach leaves; well washed
1 Head butter lettuce; outer
-leaves discarded and inner
-leaves torn into bitesized
-pieces
1 pt Cherry tomatoes; halved

TOO HOT TAMALES SHOW #TH6216

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

Posted to bbq-digest by wight@odc.net on Feb 17, 1998