Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Swordfish - in one piece

  2. 1/3 cup 78ml Cider vinegar

  3. 1 cup 93g / 3 1/3oz Clove garlic - minced (large)

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 tablespoon 7 1/2ml Freshly ground black pepper

  6. 1/2 teaspoon 2 1/2ml Sugar

  7. 1/2 Avocado - peeled

  8. 2/3 cup 157ml Olive oil

  9. 3 Green onions, white and light green parts - only finely chopped

  10. 1 White onion, sliced paper thin (small) soaked in ice water

  11. 3 cups 120g / 4 1/5oz Spinach leaves - well washed

  12. 1 Butter lettuce*

  13. 1 Cherry tomatoes - halved

Instructions Jump to Ingredients ↑

  1. * Remove and discard the outer leaves and tear the inner leaves into bite-sized pieces.

  2. 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.

  3. 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.

  4. 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.

  5. Yield: 6 servings


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