Smoked Swordfish Salad Mazatlan
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
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 170 degrees and 250 degrees
2
Smoke the fish for 1 to 1 1/4 hours, or until the flesh is flaky and cooked through
3
Shred the flesh and refrigerate until ready to serve
4
In a blender, combine the vinegar, garlic, salt, pepper, sugar, avocado, and olive oil and blend for 1 minute, until completely smooth and emulsified
5
Transfer to a glass bowl, stir in the green onions, and taste for seasoning
6
Cover with plastic wrap and refrigerate for 2 hours
7
When ready to serve, drain the onion slices, pat them dry, and separate them into rings
8
In a large mixing bowl, toss the spinach, lettuce, and tomatoes, together gently
9
Pour on enough dressing to coat, and toss again just to mix
10
Place a mound of the salad on each of 6 plates and scatter about 2 ounces of the shredded swordfish over the salad
11
Drape a few onion rings over the top and serve