| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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