- Chef Andrea's Fish Marinade:
- 1/4 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 1 tsp. Worcestershire sauce
- 2 Tbs. lime juice
- 3-5 dashes Tabasco
- 4 swordfish steaks, 6-8 oz. each
- 2 tsp. Creole seafood seasoning
- 2 Tbs. hand-chopped white onion
- 2 Tbs. ripe red or yellow bell pepper (optional: roast it first)
- 1 tsp. chopped jalapeno, no seeds or membranes
- 1 small avocado, slightly underripe, diced
- 1/3 cup medium-diced tomato, seeds and gel removed
- 1/3 cup fresh corn
- 1/2 tsp. fresh thyme leaves
- 5 leaves chopped fresh basil
- 4 sprigs cilantro, leaves only, chopped
- 1/4 tsp. kosher salt
Blend the fish marinade in a large, shallow platter. Marinate the swordfish for about a minute on each side. Drain excess marinade and set both the extra marinade and the fish side.
Combine all the garnish ingredients in a bowl. Add a tablespoon or two of the fish marinade, to your taste.
You can either broil or grill the fish, using high heat in either approach. In either case, pre-heat the broiler rack or utensil. It is not necessary to turn the fish, although if you're grilling you might want to hit the topside with heat for a couple of minutes after the bottom is crisp around the edges. The fish is ready when a kitchen fork shoved into a center of the thickest fish steak feels even a little warm if you then touch the fork to your lips.
Sprinkle some of the garnish onto the plates, top with the swordfish steaks, and cover with the remaining garnish.