ALDER SMOKED SWORDFISH w/ AVOCADO CREMA
- 1 Chipotle Chile
- 2 Plum Tomatoes, divided
- 1 Tbl. Basil, minced
- 1 Tbl. Fennel Fronds, minced
- 1/2 of a Leek, white and pale
green parts only, chopped
- 1/3 Cup Olive Oil
- 1 Small Onion, chopped fine
- 1 Large Carrot, chopped fine
- Salt to taste
- 1 Clove Garlic, chopped fine
- Tortilla Chips, for serving
- 2 - 5oz. Swordfish Filets
- Salt To Taste
- Alderwood for Smoking
(Note: if you don't have a way of smoking the swordfish, you may be able to find swordfish that is already smoked - or you can omit the smoke and simply grill or bake the filets.)
- 2 Ripe Avocados, pitted &
- 1/2 Cup Sour Cream
- 2 Tbl. White Wine Vinegar
- 2 Tbl. Olive Oil
- 2 Tbl. Cilantro, chopped
- 2 Tbl. Fennel Fronds,
- Salt To Taste
Make avocado crema, by combining all ingredients in a food processor, and blending until smooth. Check seasoning and adjust as necessary.
Preheat smoker to 250. Season swordfish with salt, and smoke over alderwood for 25 minutes. When done, shred filets.
In a small saucepan, add your Chipotle chile and 1 tomato, and cover with water. Bring to a boil, and then simmer over medium heat for about 7 minutes. Remove from heat, and add the basil and fennel. Let cool, and then blend tomato, chile and herbs with 1 cup of the water you cooked them in.
Take the other tomato, cut it in half, and remove the seeds. Chop the tomato. Add your leek, and set aside.
Heat olive oil over medium heat in a large skillet. Add the onion, carrot, leek and tomato. Cook, stirring often, for about 15 minutes, or until the vegetables have cooked down quite a bit.
Season with salt, and turn the heat up to medium high. Add the garlic. Cook for 2 minutes.
Add the swordfish and tomato puree. Bring to a simmer, and cook until liquid is mostly absorbed - about 8-12 minutes. Check seasoning and adjust if necessary.
Serve with tortilla chips & avocado crema!