Andy Boy: Products: Hearts of Romaine

Ay! Ay! Ay! Corn fresh off the cob and marinated seared swordfish will bring this south of the border inspired main dish salad into regular rotation in your house.

Ingredients:

Marinade:
5 T fresh lime juice
2 T fresh lemon juice
1 T white wine vinegar
1 t. hot pepper sauce
2 scallions, minced
2 T chopped fresh cilantro
1/2 t salt
1/2 C olive oil

2 LBS swordfish steaks, each about 1/2-inch thick
2 C small cherry tomatoes, halved
3 C fresh corn kernels (about 6 ears)
2 avocados, peeled, pitted cube 1 and slice the other
5 C bite-sized Andy Boy romaine heart pieces

Directions:

1.	Light a fire in a charcoal grill or preheat gas grill or broiler.
2.	In a medium bowl, combine marinade ingredients.
3.	Put swordfish in a shallow non-reactive dish or in a self -sealing plastic bag. Marinate in half of marinade for no more than 30 minutes at room temperature.
4.	Grill swordfish for about 3 minutes on each side, or until opaque throughout. Let cool.
5.	Cut swordfish into cubes and put in a large bowl with tomatoes and corn. Add avocado cubes to swordfish mixture.
6.	Toss with two thirds of remaining marinade.
7.	Combine Andy Boy romaine hearts with the remaining marinade and spread on platter. Mound swordfish salad over it and garnish with avocado slices.
	Serves 6