Grilled Swordfish Tacos Recipe
Ingredients
| Corn and Huitlacoche Salsa | ||
| 1 tablespoon peanut or vegetable oil | ||
| 1/2 cup minced white onion | ||
| 4 serrano chiles, roasted, peeled, and chopped, seeds included | ||
| Garlic | 4 Clove (5gm), roasted | |
| Huitlacoche | 2 Cup (16 tbs) | |
| Plum tomatoes | 5 , diced | |
| Epazote | 1 Teaspoon, minced | |
| Cilantro leaves | 12 | |
| Salt | 1/2 Teaspoon | |
| Ear of corn | 1 | |
| 1 teaspoon chipotie en adobo | ||
| Cracked Coriander and Black Pepper Rub | ||
| Coriander seeds | 1/4 Cup (16 tbs) | |
| Dried oregano | 2 Tablespoon | |
| Black peppercorns | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 3 pounds swordfish, sliced into 1-pound pieces | ||
| 1 pound Mexican bulb onions | ||
| 18 (6-inch) white corn tortillas | ||
| Cilantro | 1 Bunch (100gm) | |
| Limes | 2 , sliced | |
Directions
To make the salsa, heat the oil in a saute pan.
Add the onion, serrano chiles and garlic and cook for 2 minutes to soften.
Add the huitlacoche, tomatoes, epazote, cilantro and salt, and continue cooking for 15 minutes.
Soften the corn by placing it in a separate pan, adding 2 tablespoons of water, and cooking until the water has evaporated.
Stir in the chipotie en adobo, and then add the corn to the huitlacoche mixture.
Adjust the seasonings to taste.
Prepare the rub for the fish by placing all the ingredients in a dry skillet and toasting them over medium heat for 2 minutes, or until fragrant.
Transfer the mixture to a spice grinder and grind until smooth.
Heat a grill.
Rub the swordfish with the coriander and pepper mixture and grill the fish along with the bulb onions to desired doneness, about 8 minutes.
Soften the tortillas by dipping them in warm water and placing them on the grill or a hot pan.
They will steam and soften.
To serve, slice the swordfish into 18 to 24 pieces allowing 3 to 4 pieces for each taco.
Slice the onions and place them in the tacos along with the sword-fish.
Stack three tacos on a plate and garnish with cilantro sprigs and limes.
Place the salsa on top or around the tacos and serve at once.
Add the onion, serrano chiles and garlic and cook for 2 minutes to soften.
Add the huitlacoche, tomatoes, epazote, cilantro and salt, and continue cooking for 15 minutes.
Soften the corn by placing it in a separate pan, adding 2 tablespoons of water, and cooking until the water has evaporated.
Stir in the chipotie en adobo, and then add the corn to the huitlacoche mixture.
Adjust the seasonings to taste.
Prepare the rub for the fish by placing all the ingredients in a dry skillet and toasting them over medium heat for 2 minutes, or until fragrant.
Transfer the mixture to a spice grinder and grind until smooth.
Heat a grill.
Rub the swordfish with the coriander and pepper mixture and grill the fish along with the bulb onions to desired doneness, about 8 minutes.
Soften the tortillas by dipping them in warm water and placing them on the grill or a hot pan.
They will steam and soften.
To serve, slice the swordfish into 18 to 24 pieces allowing 3 to 4 pieces for each taco.
Slice the onions and place them in the tacos along with the sword-fish.
Stack three tacos on a plate and garnish with cilantro sprigs and limes.
Place the salsa on top or around the tacos and serve at once.
Chef
