MEDITERRANEAN SEAFOOD SUPPER

FOR THE CALIFORNIA SALSA:
1/4 ripe California avocado, seeded, peeled and chopped into1/4-inch pieces
1/2 cup chopped (1/4-inch) ripe mango
2 tbsp fresh lime juice
FOR THE CRAB STEW:
1 Tbsp olive oil
2 cloves garlic, finely chopped
3 cans (15 ounce each) stewed tomatoes
6 Tbsp prepared chili sauce
5 whole cloves
2 to 3 bay leaves
2 Tbsp sherry or chicken stock
1 Tbsp chopped Italian parsley
1/2 tsp dried oregano leaves, crushed
1/2 tsp dried thyme leaves, crushed
1/4 to 1/5 teaspoon cayenne pepper
1 Cup canned or frozen corn, drained
1 can (6 ounce) crab meat, rinsed and drained
FOR THE GRILLED SEAFOOD STEAK:
2 Pounds swordfish or halibut steaks
2 Tbsp fresh lemon juice
1 tsp dried thyme leaves, crushed
1 tsp dried oregano leaves, crushed
1/4 to 1/5 teaspoon cayenne pepper
TO SERVE:
1 ripe California Avocado, seeded, peeled and cubed
fresh Italian parley sprigs (for garnish)

TO PREPARE THE CALIFORNIA SALSA:
In small bowl combine all ingredients; set aside.

TO PREPARE THE CRAB STEW:
In 12-inch skillet, heat oil over medium heat.

Add garlic and saute for 2 to 3 minutes or until lightly browned.

Stir in tomatoes, chili sauce, cloves, bay leaves, sherry or chicken stock, parsley, oregano, thyme, cayenne and simmer for 15 minutes; stirring occasionally.

Remove bay leaves and cloves. Mix in crab and corn. Pour into shallow soup bowls.

TO PREPARE THE GRILLED SEAFOOD STEAK:
Sprinkle each piece of seafood with lemon juice.

In small bowl blend thyme, oregano and cayenne. Sprinkle one-half mixture on seafood.

Oil grill, and grill seafood over medium-hot gray ash covered coals for 5 minutes.

Turn and sprinkle with remaining herbs and grill additional 4 to 5 minutes or until meat flakes easily with fork and is even in color.

TO SERVE:
Place a portion of grilled seafood in center of each bowl. Distribute avocado over sauce. Top each seafood steak with two tablespoons of California Salsa and sprig of Italian parsley. Serve.

Servings: 8
Source: California Avocado Commission