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


  • 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


  • 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.

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