| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Swordfish Tacos |
If you’ve never had a taco with fish instead of beef and cabbage instead of iceberg
lettuce and a sour cream sauce instead of salsa [or in addition to], let me tell you that
you are missing something. When I was in Waikiki, I practically lived on fish tacos.
They are so good and quite good for you too [despite the taco shells which are deep
fried].
These are not as difficult as they might read. You can use your favorite bottled salsa
and shredded cheese [if you insist] which only leaves making the cabbage “slaw�
and the sour cream sauce …oh, and grilling the fish, but that couldn’t be easier.
Give these a shot. You may find them becoming part of your regular repertoire.
Ingredients
For the cabbage:
Half a small green or red cabbage, shredded
2/3 cup white vinegar
2 teaspoons granulated sugar
pinch coarse salt
For the sour cream-lime sauce:
1 cup sour cream
3 tablespoons heavy cream, or half and half
juice of 1 lime
ground cumin, to taste
coarse salt
For the fish:
3 swordfish filets
coarse salt
freshly ground black pepper
extra virgin olive oil
From the pantry:
12 taco shells
favorite salsa
favorite cheese, shredded [optional]
Method
Put the shredded cabbage in a zipper-style baggie; add the vinegar, sugar and salt. Seal
the bag squeezing out as much air as possible and set aside.
In a small bowl, combine the sour cream, heavy cream [or half and half], lime juice,
ground cumin and salt to taste. Whisk until thoroughly combined, adding cream or half
and half to desired thickness [the sauce should be loose enough to “drizzle�]
Season one side of the swordfish with coarse salt. Place salt side down on an oiled and
hot grill pan or medium-hot barbecue. Sprinkle the newly-exposed side with coarse
salt. Grill the fish for 3 minutes. Flip and grill for 3 minutes. Flip again and grill for 3
minutes. Flip one more time and grill until the fish is opaque. Remove the fish from the
grill and season liberally with freshly ground black pepper and/or your favorite blend of
herbs and spices. Let the fish rest for 5 minutes, then flake with a fork. Drizzle the
flaked fish lightly with olive oil.
Drain the cabbage. Heat the taco shells until just warm.
To serve, layer the fish, cheese, salsa, cabbage into the taco shells then top with a
drizzle of the sour cream-lime sauce. Serve immediately.
lettuce and a sour cream sauce instead of salsa [or in addition to], let me tell you that
you are missing something. When I was in Waikiki, I practically lived on fish tacos.
They are so good and quite good for you too [despite the taco shells which are deep
fried].
These are not as difficult as they might read. You can use your favorite bottled salsa
and shredded cheese [if you insist] which only leaves making the cabbage “slaw�
and the sour cream sauce …oh, and grilling the fish, but that couldn’t be easier.
Give these a shot. You may find them becoming part of your regular repertoire.
Ingredients
For the cabbage:
Half a small green or red cabbage, shredded
2/3 cup white vinegar
2 teaspoons granulated sugar
pinch coarse salt
For the sour cream-lime sauce:
1 cup sour cream
3 tablespoons heavy cream, or half and half
juice of 1 lime
ground cumin, to taste
coarse salt
For the fish:
3 swordfish filets
coarse salt
freshly ground black pepper
extra virgin olive oil
From the pantry:
12 taco shells
favorite salsa
favorite cheese, shredded [optional]
Method
Put the shredded cabbage in a zipper-style baggie; add the vinegar, sugar and salt. Seal
the bag squeezing out as much air as possible and set aside.
In a small bowl, combine the sour cream, heavy cream [or half and half], lime juice,
ground cumin and salt to taste. Whisk until thoroughly combined, adding cream or half
and half to desired thickness [the sauce should be loose enough to “drizzle�]
Season one side of the swordfish with coarse salt. Place salt side down on an oiled and
hot grill pan or medium-hot barbecue. Sprinkle the newly-exposed side with coarse
salt. Grill the fish for 3 minutes. Flip and grill for 3 minutes. Flip again and grill for 3
minutes. Flip one more time and grill until the fish is opaque. Remove the fish from the
grill and season liberally with freshly ground black pepper and/or your favorite blend of
herbs and spices. Let the fish rest for 5 minutes, then flake with a fork. Drizzle the
flaked fish lightly with olive oil.
Drain the cabbage. Heat the taco shells until just warm.
To serve, layer the fish, cheese, salsa, cabbage into the taco shells then top with a
drizzle of the sour cream-lime sauce. Serve immediately.
