CHARCOAL GRILLED SWORDFISH STEAK
The sauce is a mix of avocado, onion, peppers, vinegar, olive oil, cilantro, and sambal oelek, a ready-made chile sauce that adds a little tang as well as heat. It comes together in minutes, while the fish is cooking on the grill.

INGREDIENTS
1 eight ounce, ¾-inch-thick swordfish steak, skin and bloodline removed
kosher salt, to taste
black pepper, to taste
6 Tbsp olive oil
1 avocado, peeled, pitted, and diced
1 Tbsp very finely diced red onion
1 tsp very finely diced serrano pepper
4 Tbsp rice wine vinegar
1 Tbsp lime juice
1 Tbsp sambal oelek
2 Tbsp chopped cilantro
4 oz fresh shelled crabmeat

DIRECTIONS
Build a charcoal fire under a grill and let the flames die out.
Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil. Grill the swordfish for 4 minutes on each side for medium to medium-rare.
In a bowl, combine the avocado, onion, peppers, vinegar, lime juice, sambal, cilantro, and remaining olive oil. Season with salt, to taste. Place the swordfish in the center of a plate. Top with the avocado mixture and place the fresh crab on top of the avocado mixture. Serve immediately.

This healthy and nutricious meal recipe and image is courtesy of Kitchen Daily. This recipe includes many of our Must Have Super Foods.