Mediterranean Seafood Supper

Ingredients

 * 1 Tbsp olive oil
 * 2 cloves garlic, finely chopped
 * 3 cans (15-ounce each) stewed tomatoes
 * 6 Tbsp prepared chili sauce
 * 5 whole cloves
 * 2 to 3 bay leaves
 * 2 Tbsp sherry or chicken stock
 * 1 Tbsp chopped Italian parsley
 * ½ tsp dried oregano leaves, crushed
 * ½ tsp dried thyme leaves, crushed
 * ¼ to 0.5 teaspoon cayenne pepper
 * 1 Cup canned or frozen corn, drained
 * 1 can (6-ounce) crab meat, rinsed and drained
 * 1 ripe California Avocado, seeded, peeled and cubed
 * Garnish- fresh Italian parley sprigs
 * Grilled Seafood Steak
 * 2 Pounds swordfish or halibut steaks
 * 2 Tbsp fresh lemon juice
 * 1 tsp dried thyme leaves, crushed
 * 1 tsp dried oregano leaves, crushed
 * ¼ to 0.5 teaspoon cayenne pepper
 * California Salsa:
 * ¼ ripe California Avocado, seeded, peeled and chopped into1/4-inch pieces
 * ½ Cup chopped (1/4-inch) ripe mango
 * 2 Tbsp fresh lime juice
 * In small bowl combine all ingredients.

Directions
In 12-inch skillet, heat oil over medium heat.

Add garlic and saute 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.

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 and sprinkle with remaining herbs and grill additional 4 to 5 minutes or until meat flakes easily with fork and is even in color.