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1
Prepare a smoker for hot smoking by soaking and then igniting 3 large hardwood chunks, and regulating the temperature so that it will remain between 170 degrees and 250 degrees.
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2
Smoke the fish for 1 to 1 1/4 hours, or until the flesh is flaky and cooked through.
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3
Shred the flesh and refrigerate until ready to serve.
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4
In a blender, combine the vinegar, garlic, salt, pepper, sugar, avocado, and olive oil and blend for 1 minute, until completely smooth and emulsified.
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5
Transfer to a glass bowl, stir in the green onions, and taste for seasoning.
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6
Cover with plastic wrap and refrigerate for 2 hours.
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7
When ready to serve, drain the onion slices, pat them dry, and separate them into rings.
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8
In a large mixing bowl, toss the spinach, lettuce, and tomatoes, together gently.
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9
Pour on enough dressing to coat, and toss again just to mix.
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10
Place a mound of the salad on each of 6 plates and scatter about 2 ounces of the shredded swordfish over the salad.
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11
Drape a few onion rings over the top and serve.
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12
Note: There are many excellent kettlestyle home smokers on the market, all of which must be used outdoors.
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13
It is also possible to use a wok lined with aluminum foil to smoke foods in a well ventilated kitchen.
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14
Soak the hardwood chunks for at least 3 hours and place them in the bottom of the foil lined wok.
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15
Place a round metal rack above the chunks.
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16
Heat the wok over medium heat, partially covered, until the wood starts to smoke.
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17
Place the food to be smoked on the rack and again partially cover the wok.
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18
Keep the heat just high enough to maintain the smoldering of the chips.
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19
Use a thermometer with a cable and a probe to monitor the temperature at the rack level and adjust the heat as necessary.
