On the Line: Arturo Briones of Wildfish, Part Three

Photo by Kevin Lara

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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. . . .

If you missed the first or second part of our Q&A, click here and here.

Otherwise, click onward. 

Photo by Kevin Lara

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GRILLED SWORDFISH

Ingredients:
4 8-oz. swordfish steaks

Directions:
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

Ingredients:
For one portion:
8 Tbsp. crab meat
1 whole avocado, diced into 1/4-inch cubes
1 cup Red Chile Vinaigrette

Directions:
Toss together gently. Place on top of fish, plus a little around.

RED CHILE VINAIGRETTE

Ingredients:
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

Directions:
Combine all ingredients.