In the past few months, I’ve become fairly well obsessed with avocados. I’ve been eating them for decades, in small bites (as part of sushi rolls), but it was only in the last few years that I became a fan of guacamole and chunks of avocado in salads. Recently, when we were trying to come up with what to do with some swordfish destined for the grill, I offered to make a bruschetta.

Quite a long time ago, I fell in love with a swordfish sandwich made by a now-defunct Boston restaurant, Division 16. The sandwich involved a braided roll, a thin slice of swordfish steak, and bruschetta. It fell apart as you ate it and it was just the most wonderful thing ever. That’s how my association with meaty fish and bruschetta started, and it’s a pairing I’ve enjoyed many times since.

We’ve done bruschetta many times, including on scallops, which is a particular favorite of mine. So, when the question came up during my shopping trip of what to put on the swordfish, I headed straight for the avocado and vowed to try making an avocado bruschetta. It’s insanely easy, and it definitely holds its own versus the meaty swordfish (and tuna, as well). If putting this on scallops or lighter-flavored fish, I’d recommend using a smaller shallot, unless you like a lot of shallot flavor. I tend to use gargantuan shallots that grab you by the ears and shout “HELLO!” loudly in your face, and that can overpower more delicately flavored seafood.

This dish would ABSOLUTELY go with any grilled poultry, as well, so feel free to play with it a little. Additionally, add some shelled edamame and make it an entrée. Or serve it on crostini. Or put it on matzoh (as we did the other night). Seriously, I love eating this; the combination of flavors just makes me so incredibly happy…

So pretty…so tasty…

Prep Time: 10 minutes

Cooking Time: 0 minutes

Serves: 2-4

Ingredients

1 shallot (size it to your shallot level preference)

1 ripe avocado

1 medium-sized tomato

2 Tb olive oil

1 Tb lemon juice

salt and pepper to taste

Make it Happen

1. Peel and dice the shallot; place it in a mixing bowl.

2. Slice open the avocado and remove the pit. Scoop out the avocado halves in whole pieces if you can, then chop them into half-inch chunks. Add to the bowl.

3. Dice the tomato and add to the bowl.

4. Add the olive oil and lemon juice to the bowl; stir well to combine. Add salt and pepper to your taste.