Spicy Grilled Fish with Creamy Avocado Vinaigrette
Thanks to Dave Dolan for recovering this one from the Sporting Chef archives. You’ll need a food processor to make the vinaigrette, which looks a little odd with its green hue, but trust me, it tastes delicious.
Spicy Grilled Fish with Creamy Avocado Vinaigrette
Ingredients
- 4 6 - 8 ounce albacore tuna steaks
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoon Creole mustard
- 1 -2 tablespoons hot sauce
- 8 slices tomato
Creamy Avocado Vinaigrette
- 1/4 cup rice vinegar
- 1 lime juice only
- 1 garlic clove chopped
- 3 tablespoons olive oil
- pinch sugar
- 1 ripe avocado halved, peeled and seeded
- 2 tablespoons mayonnaise
- salt and pepper
Instructions
- To prepare vinaigrette, combine rice vinegar, lime juice and garlic in a food processor or blender and process for 30 seconds. While motor is running, add olive oil in a thin stream. Add sugar, avocado and mayonnaise and process until smooth. Season with salt and pepper to taste.
- Season fish with salt and pepper. Combine olive oil, mustard and hot sauce and coat fish evenly. Place fish on a well-greased medium hot grill and cook 2 -3 minutes per side. Spoon vinaigrette onto plates and place 2 tomato slices on the center. Top with fish.