Ingredients
1 pound of Swordfish 1 1/2 Inch thick
1 cup Panko Breadcrumbs
Cracked Black Pepper
Sea Salt
¼ teaspoon Red Chile Peppe Flakes
1 Tablespoon Finely Chopped Fresh Parsley
1 Tablespoon Grated Lemon Zest
1 Egg
4 Tablespoons of Olive Oi
Sauce
Juice of 1 lemon
2 tablespoons Butter
Directions
Cut the swordfish into 1-inch cubes. Mix together the breadcrumbs, chile pepper, lemon zest, and parsley. Season with salt and pepper. Beat the egg with a fork until frothy. Dip the swordfish nuggets first into the egg, then roll in the breadcrumbs pressing lightly to ensure the crumbs adhere well to all of the sides.
Once all of the nuggets are breaded, heat the olive oil in a frying pan over medium heat. Cook the nuggets until they are golden brown, and just barely cooked through inside. Place the nuggets on a serving platter.
Place the butter and lemon juice in the skillet and heat until the butter melts. Pour over the swordfish and serve.
I served this entree with a Caprese Salad.
Roasted Swordfish and Potatoes with Caper Aioli
Ingredients
12-14 oz baking potato, cut into eighths
1/2 cup olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 swordfish steaks, about 1 inch thick (about 1 pound in all)
1 teaspoon dried Italian seasoning
Caper Herb Aioli
½ cup mayonnaise
1 teaspoon dried parsley
1teadpoon fried chives
1teadpoon minced garlic
1 tablespoon drained and chopped capers
1 teaspoon wine vinegar
Directions
Heat the oven to 400°F. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once.
Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon of each salt and pepper, and the rosemary. Put the fish on a baking sheet and put it in the oven along with the potatoes. Cook, stirring the potatoes once until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks.
In a small bowl, combine the mayonnaise with parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise.
Parmesan Asparagus
Ingredients
1bunch asparagus, woody ends removed
2 tablespoons olive oil
1 garlic clove, minced
Salt and pepper to taste
½ cup grated Parmesan cheese
Directions
Wash the asparagus and cut it into 3-inch pieces. Place the oil in a 12-inch baking dish and add the asparagus. Toss. Add garlic, salt, and pepper. Toss again. Place the dish in the oven when you add the swordfish. Cook 20 minutes. Sprinkle with cheese and serve with the swordfish and potatoes.
Italian Style Swordfish
Serve with a Tomato Salad
2 servings
Ingredients
1 Swordfish Steak, 1 inch thick, about 12 oz
Salt and pepper to taste
½ cup garlic butter, melted (see recipe)
1/4 cup Italian Panko
When ready to grill:
Brush the fish with half the garlic butter, sprinkle with salt and pepper, and press the panko onto the top of the fish.
To grill or broil
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
.Heat an outdoor grill or broiler to high. Slide the foil with the fish still on it onto the grill grates or the broiler pan. Lower heat to medium. Cook about 12-15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish. Remove fish to a plate and pour the remaining garlic butter sauce over fish.
To air-fry or bake
Preheat the oven or air-fryer to 400 degrees F. Place the swordfish in the air-fryer basket and Cook for 10 minutes. Check the temperature of the swordfish. It is perfectly done when it reaches, 145 degrees F.
Gnocchi in Parmesan Cream Sauce With Peas
Ingredients
One 17 oz pkg Potato Gnocchi or
Homemade Gnocchi
2 pounds russet potatoes
3 eggs
1 cup all-purpose flour
Cream Sauce
½ cup whipping cream
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoon ground white pepper
1 garlic clove, grated
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter
Directions
To make homemade gnocchi
In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.
While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.
On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).
For the sauce
In a medium saucepan heat cream over medium heat. Stir in garlic, peas, salt, and pepper. Simmer gently for 2 minutes. Stir in Parmesan cheese; simmer gently for 1 minute more. Stir in butter until melted. Cover the and keep over the lowest heat setting.
To cook the gnocchi
In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top to the pan with the sauce.
I served the grilled swordfish with a green bean salad and a Caprese salad.
For two servings
Ingredients
Dressing
1 lemon
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
¼ teaspoon garlic powder
1/4 teaspoons kosher salt
Fish
Olive oil
¼ cup panko bread crumbs
Salt and pepper to taste
1/4 cup Castelvetrano olives, pitted and halved
One – 12-ounce skinless swordfish fillet (sustainable)
Directions
For the dressing
In a medium bowl, whisk together the mustard and 2 tablespoons lemon juice. Whisk in the olive oil, basil, garlic powder, and salt. Set aside.
For the fish
Brush the fish with olive oil and season to taste with salt and pepper. Press the panko crumbs onto one side of the fish.
Outdoor grill
Heat an outdoor grill to medium. Place a piece of foil on the outdoor grill or use a grill mat. Place the swordfish panko side up on the foil or mat. Close the lid of the grill and cook the swordfish for 8-10 minutes. The fish will turn white and the crumbs will toast..
Grill pan
Heat a stovetop grill pan over medium-high heat
Grill the fish until golden brown and the fish releases easily from the pan, 3 to 4 minutes per side depending on the thickness of the fish. When turning the swordfish over, use a wide spatula and try to keep the crumbs intact.
Remove the swordfish to a serving platter. Spoon the dressing and olives over the swordfish and serve.
For every two servings:
Ingredients
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1/2 tablespoon fennel seed
¼ teaspoon crushed red pepper
1/2 medium red onion, thinly sliced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon coarsely chopped fresh thyme
1/2 teaspoon paprika
4 cups thinly sliced bell peppers, all colors
2 tablespoons capers, rinsed
1 tablespoon sherry vinegar
12 oz sustainable, harpoon-caught swordfish or mahi-mahi, 2 inches thick
1/4 teaspoon kosher salt
2 tablespoons chopped fresh basil
Directions
Heat 1 tablespoon oil in a large pot over medium-low heat. Add garlic, fennel seed, and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme, and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.
Preheat grill to medium-high.
Brush fish with the remaining tablespoon oil and sprinkle with salt. Grill the fish, turning once halfway until the flesh is opaque, 12 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 2 portions.
Arrange the fish over the Peperonata and top with basil.
Spaghetti Squash Cacio e Pepe
Ingredients
1 small spaghetti squash
1 tablespoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino Romano cheese
Kosher salt, to taste
Directions
Preheat oven to 400° F. Oil an 8-inch square baking dish.
Halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
Arrange squash in the prepared baking dish, cut sides down. Bake until just tender, 30 to 35 minutes. Sprinkle lightly with salt.
Rake a fork back and forth across the squash to remove its flesh in strands that will look like spaghetti.
Heat the oil and butter. Add the pepper. Pour over the squash and toss. Add the cheeses and toss again.
Sicilian Style Swordfish
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other ingredients from the Mediterranean region, such as capers, lemon, eggplant, mint and bell peppers.
2 servings
Ingredients
2 swordfish steaks, about 6 oz each and 1/2-inch thick
1 clove garlic, sliced
1 tablespoon capers, drained
1/4 cup parsley, chopped
1 tablespoon chopped fresh oregano
1 lemon, cut in half
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Directions
Cut one lemon half into thin slices and set aside. Juice the other half and set aside.
In a medium skillet with a lid, brown the garlic in oil, then remove it and add the fish, lemon slices and capers.
Season with salt, parsley, and oregano. Turn the fish over.
Drizzle the lemon juice over and finish cooking with the lid on for about 2 minutes more.
Baked Eggplant Slices
3-4 servings
Ingredients
1 eggplant, peeled and sliced into 1/2-inch-thick rounds
2-3 plum tomatoes, sliced thin
Extra virgin olive oil
1/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano and
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2/3 cup grated Parmesan cheese
Salt
Directions
Place the eggplant slices and tomato slices on paper towels and sprinkle both sides of the vegetables with salt. Let rest for 20 minutes. Rinse the eggplant with cool water and blot dry with paper towels. Blot the tomato slices with a paper towel also.
Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil and brush the foil with olive oil.
Mix the cheese with the oregano, basil, red pepper flakes and garlic powder in a small bowl.
Arrange eggplant slices on the prepared baking sheet and drizzle with olive oil.
Sprinkle each slice with half the cheese mixture. Top with tomato slices and sprinkle the remaining cheese mixture on top.
Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. For a crispy top, place the pan under the broiler for 5-10 minutes.
Asparagus Gratin
Servings 4
Ingredients
1 bunch asparagus, small/medium thickness, trimmed and cut diagonally into 1 1/2-inch pieces
1 finely chopped shallot
1 garlic clove minced
1/2 cup heavy whipping cream
1/2 teaspoon dried basil
Salt and black pepper to taste
1 cup shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees F and lightly grease a 1.5 to 2 quart or an 8×8 baking pan.
Place asparagus in the baking dish and spread them evenly.
In a small mixing bowl, whisk together heavy cream, shallots, garlic, salt and pepper to taste.
Pour cream mixture all over the asparagus.
Sprinkle mozzarella cheese over the top.
Bake for 25-30 minutes until the asparagus are tender and the top of the gratin is golden brown.
The idea for this tomato-based seafood stew comes from the fisherman from Genoa who immigrated to the US and settled in the Bay area of California. Cioppino was developed in San Francisco by these Italian immigrants who prepared a fish stew with what they had on their fishing boats from their daily catch.
Legend has it that requests were made as the boats came in for the day asking for any seafood to “CHIP IN ” to the pot; add Italian seasoning and hence the name: Cioppino (chip-EEN-o). Most food historians and cookbook authors don’t even try to fix the recipe in time, although all point to San Francisco as the place of origin. Cioppino wasn’t well-known beyond the Bay area (or at least outside of California) until after World War II. John Thorne…describes in the September/October 1996 issue of his newsletter, Simple Cooking, how he came upon a vintage (1921) cookbook that discusses cioppino in detail. That book, Fish Cookery, by Evelyn Spencer of the U.S. Bureau of Fisheries and John N. Cobb, director of the College of Fisheries at the University of Washington, offers a recipe for cioppino that had appeared three years earlier by H.B. Nidever in California Fish and Game. Thorne believes that it may be one of the first, if not the first, ever published.
In 1925 Nunzio Alioto, an Italian immigrant, set up a stall at #8 Fisherman’s Wharf to sell lunchtime provisions to the Italian laborers. His business grew and by 1932 he had constructed the first building at the corner of Taylor and Jefferson, by combining the fish stand with a seafood bar. After Nunzio passed away unexpectedly, his widow Nonna Rose and her three children took over the stall. In 1938 she installed a kitchen in the original structure and officially opened Alioto’s Restaurant. Their specialty was Cioppino.
Here is my version that I have developed over the years and one that suits my family’s taste.
Italian American Seafood Stew (Cioppino)
Serve with a green salad and some crusty Italian bread for dipping in the delicious sauce.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
5 cloves garlic, finely chopped
1 dried bay leaf
1/2 teaspoon crushed red pepper flakes
3 cups fish stock
2 cups chopped Italian tomatoes in juice, crushed
1 tablespoon dried Italian seasoning
2 pounds firm, skinless fish fillets (such as red snapper, grouper, swordfish, tuna, mahi-mahi or halibut), cut into bite-size pieces
1 lb shrimp, deveined
1 lb sea scallops
Kosher salt and freshly ground black pepper, to taste
1/2 cup coarsely chopped fresh flat-leaf parsley
1 cup white wine
2 pounds littleneck clams, scrubbed and soaked to remove the sand
Directions
Heat the olive oil in a Dutch Oven over medium-high. Add onion, carrot, celery, and garlic. Sauté 10 minutes. Add the red pepper flakes, bay leaf, Italian seasoning, fish stock, and tomatoes. Bring to a boil, reduce the heat to a simmer the sauce for about 30 minutes.
Add the wine to a large deep skillet and bring to a boil. Add the clams, turn the heat to a simmer and cover the pan. Remove the clams as they open to a covered bowl. Discard any clams that do not open. Strain the juices in the skillet through a fine mesh colander. Set aside the clams and the strained cooking liquid.
Next add the fish pieces and shrimp to the tomato sauce, pushing them down into the liquid a little. Cover the pot and simmer for 4 minutes. Add the scallops and simmer for 2 minutes. Add the opened clams and strained wine and heat for a minute or two.
Immediately scoop the stew into large bowls, garnish with chopped parsley. Serve with Italian bread.
Grilled Swordfish
According to Seafood Watch.org, Swordfish caught in the Atlantic with harpoons or handlines and hand-operated pole-and-lines and Western and Central Pacific with handlines and hand-operated pole-and-lines, or by U.S. fleets in the Atlantic with buoys, is a “Best Choice.” Swordfish populations are healthy, and there are no major bycatch concerns in these fisheries. This is the type of swordfish that I purchase.
4-6 servings
Ingredients
1/4 cup olive oil
4 Swordfish Steaks, 1/2 inch thick, (about 1 1/2 Pounds Total Weight)
2 large cloves garlic, sliced
Salt and pepper to taste
Italian Flavored Panko Crumbs
Lemon Sauce, recipe below
Directions
Place the swordfish in a glass dish, scatter garlic over fish and then pour the olive oil over all.
Cover and refrigerate for several hours.
When ready to grill:
Remove the fish from the marinade and place on a plate. Pour the marinade into a measuring cup. Reserve.
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
Place the swordfish on the foil and sprinkle with salt and pepper. Sprinkle each lightly with panko crumb. Turn the fish over and sprinkle with panko.
Heat an outdoor grill to high. Slide the foil with the fish still on it onto the grill grates. Lower heat to medium. Cook about 15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish.
Remove fish to a plate and pour the lemon sauce over the fish or serve on the side.
Lemon Sauce
Add more olive oil to the oil in the measuring cup that was used for the swordfish marinade to equal 1/2 cup.
Add
1/4 hot water
Juice of 1 lemon
2 tablespoons coarsely chopped flat-leaf parsley
1/4 teaspoon of dried oregano
Whisk and warm in the microwave when ready to serve.
Linguine with Pesto Cream Sauce
4 servings
Ingredients
1 lb linguine
1 cup pistachio basil pesto sauce, see recipe
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream
Directions
Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.
Cucumber Orange Salad
Ingredients
2 celery stalks, sliced
2 large cucumbers, peeled, seeded & sliced
1 small red onion, sliced
1 orange, cut into segments
1 jalapeno; ribs & seeds removed, finely chopped
1/4 teaspoon dried oregano
Salt & pepper to taste
1/4 cup Italian Vinaigrette
Directions
Combine the salad ingredients in a serving bowl. Season with salt & pepper to taste. Add the vinaigrette and toss. Serve immediately.
Grilled Beef Fajitas
6 servings
Ingredients
Marinade
1 large clove garlic, chopped
1 teaspoon salt
1 jalapeno pepper, finely diced
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 boneless ribeye steaks, about 12-14 oz each
Fajitas
2 red sweet bell peppers, cut in half and seeded
1 whole red onion, peeled and sliced into three circles
1/4 cup cilantro, chopped
1/2 cup prepared salsa, warmed
12 tortillas
Fresh lime juice
1/2 cup sour cream
Guacamole and lime quarters, to serve on the side
Make the marinade:
In a large resealable plastic bag, combine the garlic, salt, 2 tablespoons lime juice, jalapeno, cumin and olive oil.
Remove as much fat as possible from the steaks.
Add the steaks to the bag, seal and toss to coat well. Marinate and refrigerate early in the day.
Preheat an outdoor grill and oil the grill grates. Remove the steaks from marinade; discard marinade.
Grill the steaks over medium-high heat 3 minutes per side for medium-rare; set aside on a plate and cover with foil.
Lower one side of the grill to medium-low. Spray the vegetables with olive oil cooking spray and cook bell peppers halves and onion slices about 5 minutes, or until the vegetables softened and have a few grill marks..
Wrap tortillas in foil; place on the back of the grill or the bun warmer to heat about 5 minutes before serving
Slice the steaks thinly across the grain. Slice the vegetables. Place in a serving bowl and mix with the warmed salsa. Add cilantro and mix well.
To assemble fajitas:
Spread tortillas with the steak and vegetable mixture, top with a little sour cream and serve with lime quarters and guacamole on the side.
Mexican Beans
The beans taste better if made the day before serving.
Ingredients
To cook the beans
! ½ cups orca beans (white and black colorings), washed
1 onion, quartered
3 cloves garlic
1 teaspoon kosher salt
1/4 cup chopped cilantro
To finish the bean dish
½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced red bell pepper
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon chili powder
Directions
Place the beans in a medium-sized saucepan and cover with cold water by two inches high. Cover and soak overnight.
The next day, add the onion, garlic and salt to the soaking liquid and bring to a boil.
Lower the heat to a simmer and cook for about 60 minutes or until tender.
Chill the beans overnight in the refrigerator in their cooking liquid.
The next day, drain the beans. Stir in the cilantro and set aside.
Heat the oil in a large skillet. Add the onion, celery, bell pepper, garlic and chili powder. Saute until tender, about 10 minutes.
Add the beans and heat. Serve as a side dish.
Creamy Coleslaw
Ingredients
1/2 of a whole cabbage (8 oz), sliced thin
2 tablespoons minced red onion
2 teaspoons sugar
1/2 teaspoon each salt and pepper
1/4 teaspoon celery seed
4 tablespoons mayonnaise
4 tablespoons heavy cream
1 teaspoon white wine vinegar
2 teaspoons lemon juice
Directions
In a large bowl combine the onion, sugar, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar and lemon juice, using a whisk to thoroughly combine the ingredients.
Add the thinly sliced cabbage, stir gently to mix.
Cover and refrigerate for at least 1 hour.
Mediterranean Swordfish Kabobs
6 servings
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon lemon peel
½ teaspoon dried granulated garlic
1/2 teaspoon dried rosemary
1/2 teaspoon sea salt
1/2 teaspoon coarse black pepper
1 1/2 lbs swordfish fillets, cut into one inch cubes
1 zucchini, cut into one inch circles
1 red bell pepper, cut into one inch squares
Directions
Zest the lemon and then juice it, reserving 2 tablespoons juice.
Mix the olive oil, lemon juice, oregano, lemon zest, rosemary, garlic, salt and pepper in a resealable plastic bag or a glass dish.
Add swordfish cubes, zucchini and bell pepper; toss to coat. Marinate at room temperature 30 minutes, turning occasionally.
Prepare an outdoor grill and oil the grill grates.
Thread the swordfish, zucchini and bell pepper on skewers, alternating them, with a little space between each piece. Brush the skewers with any remaining marinade.
Cook over medium heat about 5 minutes per side or until cooked to your taste. Slide the kabobs off the skewers onto a serving plate to serve.
Easy Cucumber Salad
6 servings
Ingredients
3 cucumbers, peeled
1/2 red onion, finely diced
Salt and pepper to taste
Ranch dressing
Directions
Cut the cucumbers into ½ inch thick circles and arrange in a serving dish. Sprinkle with salt and pepper.
Sprinkle the chopped red onion over the cucumbers. Drizzle your favorite ranch dressing over the cucumbers and onion.
Can be refrigerated for a short time or serve immediately.
Planning a taco party is a great way to entertain. Much of the organization can be done in advance and guests can serve themselves. Offer options for toppings and sides that you think will appeal to your guests. If you know someone is vegetarian, then plan a vegetable filling along with fish and meat fillings. Don’t forget the margaritas and ice cream is great as a dessert for this type of meal.
Grilled Tacos
Plan on 2-3 tacos per person
For the lime-cilantro sour cream sauce
1 cup sour cream
1/2 cup mayonnaise
1 scallion, minced
3 tablespoons minced fresh cilantro
Grated zest of 1 lime
1 tablespoon fresh lime juice
For the Pico de Gallo
2 large plum tomatoes, chopped
1/4 cup chopped scallions
1 jalapeno, chopped
1 small clove garlic, grated
2 tablespoons fresh cilantro, chopped
1/2 teaspoon chopped fresh oregano
2 tablespoons freshly squeezed lime juice
Salt and pepper to taste
For the shrimp marinade
2 teaspoons ground Ancho chili powder
1/2 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound large shrimp (about 24), shelled and deveined
For the swordfish marinade
1 teaspoon Ancho chili powder
1 teaspoon Chipotle chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
2 garlic cloves, minced
1 tablespoon olive oil
12 oz swordfish fillet
For the steak marinade
1 garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt to taste
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoons Chipotle chili powder
Two 12-ounce, 1-inch thick, boneless Ribeye or New York strip steaks
For the tacos
12 6-inch corn tortillas or more depending on the number of guests
2 cups finely shredded green cabbage
Grated Cheddar cheese
4 limes, quartered
Directions
To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup serving bowl and whisk until smooth. Refrigerate, covered, up to 4 hours until ready to use.
To make the Pico de Gallo:
In a medium bowl, mix together tomatoes, scallions, jalapeno, garlic, cilantro, oregano and lime juice; season with salt and pepper. Let sit at room temperature, covered, until serving time.
To prepare the shrimp:
In a small bowl, combine the Ancho powder, cumin, garlic, salt and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Add the shrimp and mix well to cover the shrimp in the spices. Let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To prepare the swordfish:
In a small bowl, combine the chili powders, oregano, coriander and garlic. Stir in the oil to make a paste. Rub on all sides of the swordfish and set on a plate. Marinate in the refrigerator for at least 30 minutes.
To prepare the steak:
Combine all the ingredients for the steak rub in a small bowl and rub over the steaks. Place the steaks on a plate and refrigerate for at least 30 minutes.
To grill the shrimp, swordfish and steak:
Light a charcoal fire or preheat a gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium.
Place the swordfish on a section of the grill and cook for about 10 minutes, turning the fish half way through the cooking time. Let rest on a plate.
Place the steaks on another section of the grill and cook for about 10 minutes, turning the steaks half way through the cooking time. Let rest on a plate.
Thread the shrimp on skewers. Grill over direct heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a serving platter.
Cut the swordfish and steak into thin slices. Transfer to the serving platter with the shrimp.
Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.
To assemble the tacos:
In each tortilla place 3 grilled shrimp or swordfish slices or steak slices, a tablespoon of the sour cream sauce, a tablespoon of the Pico de Gallo and some of the cabbage and cheese. Squeeze a wedge of lime over the filling and fold the tortilla.
Guacamole Salad
Ingredients
1/2 pint grape tomatoes, quartered
Salt and pepper
4 scallions, sliced thin
1 small garlic clove, minced
½ tablespoon grated lime zest
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 jalapeno chilies, seeded and finely minced
1 ripe avocados, pitted, skinned, and cut into 1/2-inch pieces
2 tablespoons finely chopped fresh cilantro
Lettuce leaves
Directions
Mix together the tomatoes and 1/4 teaspoon salt in medium bowl. Transfer to paper towel-lined baking sheet and let drain 15 minutes.
Combine the scallions, garlic, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Let sit 5 minutes, then slowly whisk in oil.
Add the jalapeno chilies, avocados, cilantro and drained tomatoes to the bowl with the dressing and toss to combine. Season with salt and pepper. Serve in lettuce cups.
Beans On The Side
The beans taste better if made the day before serving.
Ingredients
To cook the beans:
1 ½ cups orca beans (white and black colorings), washed
1 onion, quartered
3 cloves garlic
1 teaspoon kosher salt
1/4 cup chopped cilantro
To finish the bean dish:
½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced red bell pepper
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon chili powder
Directions
Place the beans in a medium-sized saucepan and cover with cold water by two inches high. Cover and soak overnight.
The next day, add the onion, garlic and salt to the soaking liquid and bring to a boil. Lower the heat to a simmer and cook for about 1 ½ hours until tender.
Chill the beans overnight in the refrigerator in their cooking liquid.
The next day, drain the beans. Stir in the cilantro and set aside.
Heat the oil in a large skillet. Add the onion, celery, bell pepper, garlic and chili powder. Saute until tender, about 10 minutes. Add the beans and heat. Serve as a side dish.
