| 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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