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Baja Salad of Spicy Grilled Swordfish, Avocado, and Corn
Ready In: 66 Minutes
Prep Time: 30 Minutes
Cook Time: 6 Minutes
Serves 4
DIRECTIONS
- In a medium bowl, combine marinade ingredients, lime juice, white wine vinegar, hot pepper sauce, scallions, cilantro, salt and olive oil.
- Put swordfish in a shallow nonreactive dish or in a self-sealing plastic bag. Marinate in half of marinade for no more than 30 minutes at room temperature.
- Grill swordfish for about 3 minutes on each side, or until opaque throughout. Let cool.
- Cut swordfish into cubes and put in a large bowl with tomatoes and corn.
- Cut 1 avocado into cubes and the other into slices. Add avocado cubes to swordfish mixture.
- Toss with two thirds of remaining marinade.
- Combine lettuce with the remaining marinade and spread on platter.
- Mound swordfish salad over it and garnish with avocado slices.
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