GRILLED SWORDFISH VERDE

By BobD

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

Details

Servings 6
Adapted from epicurious.com

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.)