Swordfish Poke & Avocado Crema Recipe

Swordfish Poke & Avocado Crema Recipe

Allison Stattner shares a favorite poke recipe made from locally caught South Florida swordfish. Check out how easy it is to make along with her Dynamite Sauce and Avocado Crema.

Ingredients

  • 1 pound swordfish, wahoo and cobia make great substitutes
  • 1 Tbsp. shoyu soy sauce
  • 1 Tsp. sesame oil
  • 2 Stalks scallions minced, bottom part only not top leaves
  • ½ large shallot minced
  • 2 Tsp.  sesame seeds
  • 2 Tsp.  sea salt
  • 1 Tsp.  togarashi (Japanese 7 spice mix), or similar pepper spice blend

Directions

Gently mix all ingredients with the fish cubes and chill while making sauces.

Avocado Crema Recipe

  • 3 avocados, halved and pitted
  • ¾ cup mayo, sour cream or yogurt can be used as a substitute or half/half
  • 1 Tbsp. sesame oil
  • 2 Tbsp. extra virgin olive oil or grapeseed oil
  • 1 Tbsp. garlic
  • 1 Tbsp. ginger
  • 1 small jalapeno
  • ¼ cup sweet pepper
  • ¼ cup fresh parsley
  • Zest of 1 small lemon
  • Zest of 1 lime
  • Juice of lemon and lime to taste, half of the fruit or whole depending on size
  • 2 Tsp. + good sea salt

Directions

In a food processor, pulse all ingredients until larger pieces are chopped and smooth. Then leave food processor on for 30 seconds to one minute for the oils to emulsify make the crema.

Chill and store in a Tupperware or sealed container. If using to garnish or drizzle, you can use a small disposable plastic baggie to store and chill the crema in the refrigerator. When ready to finish dish before eating, cut a small hole in the corner of the baggie and gently press the crema into this corner similarly to a dessert piping bag.

Can be enjoyed with chicken, fish and shellfish!

Dynamite Sauce Recipe

  • ¾ cup mayo, sour cream, or yogurt are possible substitutes
  • 1 Tbsp. sriracha, or a little more for extra spice
  • 1 Tsp. sea salt
  • 1 Tsp. lemon zest
  • 2 Tsp. tobiko, small fish roe also called capelin caviar

Directions

Stir together all of the ingredients in a bowl, except for the fish eggs. If you do not want to use all mayonnaise, feel free to substitute half sour cream or half yogurt.

Once the base is mixed well, gently fold in the tobiko.

The dynamite sauce can be kept in the refrigerator in a sealed container or used in a disposable plastic baggie with a small hole cut off the corner as a piping bag to drizzle over the plated dish.

Allison Stattner
Allison lives in Jupiter, Florida. With an abundance of tropical produce and seafood, she considers her approach to food to be “fresh coastal”. Her personal recipes are constantly changing because she loves to make substitutions and use what she has on hand, which always leads to new flavors and...