SWORDFISH REDUX: GRILLED SWORDFISH TACOS

GRILLED SWORDFISH TACOS (for 4 tacos)

Sandwiches, swordfish tacos 1 Sandwiches, swordfish tacos 2

 

For the swordfish:

1-½ to 2 pounds swordfish steaks

salt and freshly ground black pepper to taste

6 tablespoons lime juice (about 3 limes)

For the guacamole:

2-½ cups peeled, diced avocados

½ to ¾ cup chopped red onions

¼ cup fresh lime juice

hot pepper sauce

 

For the salsa:

2-½ tablespoons seeded, minced jalapeno pepper

2 cups seeded, coarsely diced plum tomatoes (about 5)

1/3 cup chopped fresh cilantro

1 to 2 teaspoons ground cumin

¼ to 1/3 cup olive oil, plus more for the fish

¼ cup chopped scallions, both white and green partsFor the tacos:

4 to 6 tacos (either soft or hard shell)

salt

freshly milled black pepper

8 ounces shredded lettuce

sour cream

 


  1. Marinate the fish. Pat the swordfish steaks dry with paper towels and sprinkle them on both sides with salt and pepper.  Place them in a non-reactive dish and add lime juice, turning the fish to coat on all sides.  Cover and marinate, refrigerated, for from 2 to 6 hours.
  1. Make the guacamole and the salsa. When you are ready to cook the fish, mix together the avocados, onions, lime juice and a dash of hot sauce in a non-reactive bowl and set aside.  In another bowl, toss together the jalapeno, tomatoes, cilantro, cumin, olive oil and scallions.  Let sit while you cook the swordfish.
  1. Grill the fish. Remove the swordfish from the marinade, pat it dry with paper towels and rub it with olive oil.  Grill or broil until cooked through, 8 to 10 minutes.  Set aside to cool slightly.
  1. If you are using soft tacos, warm them on the grill for about 20 seconds on each side. (Or place them in a hot skillet for about 10 seconds.)
  1. Assemble the tacos. Diagonally slice the swordfish.  Taste both the avocado and the tomato mixtures and season with salt and pepper to taste.  Place 2 or 3 slices of swordfish on one side of each taco and top with avocado mixture.  Then add tomatoes and shredded lettuce to taste.  Fold over and serve with sour cream.  (Or, you can layer the ingredients in hard taco shells.)

 

NOTE:  Tuna works well with this recipe, too.

 

adapted from the Legal Sea Food Cookbook

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