Grilled Swordfish with Lime-Basil-Jalapeño Vinaigrette - Fiery Foods & Barbecue Central

Ingredients

• 1 1/2 pounds swordfish steak,
• 1 inch thick
• Grated zest of 1 lime
• 1/4 cup fresh lime juice
• 2 jalapeño chiles, seeded and chopped
• 1/4 cup packed fresh basil leaves
• 1/2 cup mild vegetable oil, such as canola
• Avocado-Tomatillo Sauce (see recipe below)
• Iceberg lettuce, thinly shredded
• Red cabbage, cored and thinly shredded
• Red onions, thinly sliced
• Scallions, thinly sliced
• Fresh cilantro leaves, chopped
• Hot sauce
• Mexican crema
• 7-inch tortillas, flour and/or corn, grilled on high for 20 seconds on each side, just until warm and lightly charred
• 8 tomatillos, husked and rinsed
• 2 jalapeño chiles
• 1/2 cup mild vegetable oil, such as canola, plus extra for brushing
• Salt and freshly ground black pepper
• 2 tablespoons honey
• 4 ripe Hass avocados, halved, pitted, peeled, and cut into
• 1/2-inch dice
• 1 small onion, chopped
• 1/4 cup chopped fresh cilantro leaves