Saturday, December 07, 2013

Swordfish with Avocado Salsa


Sunday 1 December
You have to eat avocados whenever they're ready, and today two were.  So we prepared to give dinner a Mexican accent.

We got out a couple of swordfish steaks and patted them with a combination of ground coriander, cumin, heirloom Chimayo chile, and salt.  They went onto a hot grill pan, while we prepped an off-the-cuff salsa out of the cubed avocados, drenched in the juice of a lime and a half, mixed with a handful of fresh cilantro from the garden (in December!) and 6 or 7 chopped scallions.
The freshness and flavor of the combination beat any of the mayonnaise- and butter- infused swordfish and avocado recipes on the Internet.  Take that, Internet!

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