- 6
Ingredients
- 6 SERVINGS
- The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer.
- Avocado mayonnaise
- 1 cup thinly sliced green onions
- 3/4 cup (packed) cilantro leaves
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons grated lime peel
- 1 1/2 tablespoons golden brown sugar
- 1 tablespoon coarsely chopped seeded jalapeno chili
- 6 8-ounce swordfish steaks (about 3/4 inch thick)
- 1 cup hickory smoke chips, soaked in water 30 minutes, drained
Preparation
Step 1
Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper.
Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
Prepare barbecue (medium heat).
Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling.
Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
Serve fish with avocado mayonnaise.
1 1/2 large avocados, pitted, quartered
5 tablespoons mayonnaise
1 tablespoon fresh lime juice
3/4 teaspoon hot pepper sauce (such as Tabasco)
Puree all ingredients in blender, scraping down sides occasionally. Season with salt and pepper.
(Can be made 4 hours ahead. Cover; chill.)