Use grilled swordfish or halibut as a delicious meal to serve at your next party.

Mediterranean Seafood Supper

1 tablespoon olive oil
2 cloves garlic, finely chopped
3 (15-ounce) cans stewed tomatoes
6 tablespoons prepared chili sauce
5 whole cloves
3 bay leaves
2 tablespoons sherry or chicken stock
1 tablespoon chopped Italian parsley
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon cayenne pepper
1 cup canned or frozen corn, drained
1 can (6-ounce) crab meat, rinsed and drained
1 ripe avocados, seeded, peeled and cubed
4 fresh Italian parley sprigs

Grilled Seafood Steak:
2 pounds swordfish or halibut steaks
2 tablespoons fresh lemon juice
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon cayenne pepper

California Salsa:
1/4 ripe avocados, seeded, peeled and chopped into1/4-inch pieces
1/2 cup chopped (1/4-inch) ripe mango
2 tablespoons fresh lime juice

1. In 12-inch skillet, heat oil over medium heat. Add garlic and sauté 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. 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.
2. 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 sprinkle with remaining herbs and grill additional 4 to 5 minutes or until meat flakes easily with fork and is even in color.
3. California Salsa: In small bowl combine all ingredients.

Makes 8 servings.

Recipe provided courtesy of California Avocado.