Charcoal-Grilled Swordfish Steak
Impress that special someone with this spicy, refreshing swordfish entrée. The sauce is a mix of avocado, onion, peppers, vinegar, olive oil, cilantro, and sambal oelek, a ready-made chile sauce that adds a little tang as well as heat. It comes together in minutes, while the fish is cooking on the grill.
- 1 eight ounce, ¾-inch-thick swordfish steak, skin and bloodline removed
- 2 Tbsp chopped cilantro
- 1 Tbsp sambal oelek
- 1 Tbsp lime juice
- 4 Tbsp rice wine vinegar
- 1 tsp very finely diced serrano pepper
- 1 Tbsp very finely diced red onion
- 1 avocado, peeled, pitted, and diced
- 6 Tbsp olive oil
- black pepper, to taste
- kosher salt, to taste
- 4 Ounce fresh shelled crabmeat
- Build a charcoal fire under a grill and let the flames die out.
- Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil. Grill the swordfish for 4 minutes on each side for medium to medium-rare.
- In a bowl, combine the avocado, onion, peppers, vinegar, lime juice, sambal, cilantro, and remaining olive oil. Season with salt, to taste. Place the swordfish in the center of a plate. Top with the avocado mixture and place the fresh crab on top of the avocado mixture. Serve immediately.
Recipe Courtesy of The Daily Meal
Image Credit: Eddie V's Prime Seafood