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Wednesday, June 9, 2010

Swordfish Tacos

Serves 4

3 swordfish steaks
1 pink Grapefruit,
1 T. Cumin
2 teaspoons fresh ground ginger
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons chili powder, or chipotle pepper
1 teaspoon of turmeric
1 T of paprika

Sour Cream Sauce
1 cup of sour cream
1 lime
1 T of mayonnaise

Cut the lime in half and squeeze the juice of it and grate the peel into the sour cream. Add mayonnaise and mix together. Set aside and begin the marinade.

Cut the grapefruit in half. In a large Ziploc bag, squeeze the juice out of the grapefruit and add the rest of the seasonings. Combine in the bag. Then, add the swordfish steaks. Light the grill coals, or wait 30 minutes before cooking. Grill the sword fish for 3 - 4 minutes per side. You can break up the cooked swordfish into desirable chunks or slices. While you cook the fish, you should warm up the tortillas.

Serve with warm flour tortillas, fresh cilantro, shredded cabbage. Fresh cilantro, sour cream sauce, picante sauce, your favorite shredded cheese. (Avocado is good with this although, I can’t have it.)


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