We know summertime means BBQs, (enough with the dead horse, right?) If you’re tired of grilling the same old burger and dogs, why not try something a little different? You’re in luck because Executive Chef, Tom Harvey of Eddie V’s Prime Seafood in Scottsdale is kind enough to share one of his favorite summertime grilling recipes. Let’s take a look, shall we?
Charcoal Grilled Swordfish Steaks with Avocado, Fresh Crab, Red Chile and Cilantro Vinaigrette
INGREDIENTS:
8 oz each Swordfish Steaks, ¾ thick, no skin, no bloodline
1 each avocado, peeled ½ dice
4 oz of fresh crab meat, no shells
1 tablespoon of red pepper, very finely diced
1 teaspoon of Serrano pepper, very finely diced
1 tablespoon of red onion, very finely diced
4 tablespoons of rice wine vinegar
1 tablespoon of fresh lime juice
6 tablespoons of olive oil
1 tablespoon of sambal chili sauce
Kosher Salt as needed
Fresh Cracked pepper as needed
2 tablespoons of cilantro, chopped
8 oz each Swordfish Steaks, ¾ thick, no skin, no bloodline
1 each avocado, peeled ½ dice
4 oz of fresh crab meat, no shells
1 tablespoon of red pepper, very finely diced
1 teaspoon of Serrano pepper, very finely diced
1 tablespoon of red onion, very finely diced
4 tablespoons of rice wine vinegar
1 tablespoon of fresh lime juice
6 tablespoons of olive oil
1 tablespoon of sambal chili sauce
Kosher Salt as needed
Fresh Cracked pepper as needed
2 tablespoons of cilantro, chopped
METHOD:
- Season Swordfish with salt and pepper, brush lightly with some olive oil
- Grill Swordfish 4 minutes on each side over charcoal fire to desired doneness (medium-medium rare is preferable)
- Combine avocado, onion, cilantro, peppers, vinegar, 4 tablespoons of olive oil, sambal and cilantro, season with salt to taste
- Place Swordfish in center of hot plate
- Place avocado mixture on top of swordfish
- Place fresh crab on top of avocado mixture
- Serve Immediately
Paired with a crisp white wine, this is the perfect dish for a summertime evening meal. Now go out there and master the sword(fish).
Signup For Our Newsletter