For our final part of On the Line with Arturo Briones of Wildfish, our interview subject shares a recipe. Since our chef is a seafood specialist, care to guess what it is? Hmm, if only there were a hint. . . .
Otherwise, click onward.
4 8-oz. swordfish steaks
Brush lightly with olive oil.
Season with salt and pepper to taste.
Grill for 3 minutes each side, or broil at 350 degrees for 8 to 10 minutes or until center is firm.
CRAB & AVOCADO VINAIGRETTE
For one portion:
8 Tbsp. crab meat
1 whole avocado, diced into 1/4-inch cubes
1 cup Red Chile Vinaigrette
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Toss together gently. Place on top of fish, plus a little around.
RED CHILE VINAIGRETTE
1/2 Cup rice wine vinegar
1/4 Cup olive oil
1/2 Tbsp sugar
Salt and white pepper to taste
1/2 Cup red onion, diced small
1/8 Cup red red bell pepper, diced small
Combine all ingredients.