Smoked Swordfish Salad Mazatlan

0.0 – 0 reviews • Spinach Salad

Level:	Easy
Yield:	6 servings

Ingredients

3/4 pound swordfish, in one piece
1/3 cup cider vinegar
1 large clove garlic, minced
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon sugar
1/2 avocado, peeled
2/3 cup olive oil
3 green onions, white and light green parts only, finely chopped
1 small white onion, sliced paper thin and, if desired, soaked in ice water for 2 hours
3 cups spinach leaves, well washed
1 head butter lettuce, outer leaves discarded and inner leaves torn into bitesized pieces
1 pint cherry tomatoes, halved

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. 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.
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.
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.