Raise your sword to a whole new level in taste with this tempting tortilla dish. If you're not hooked on swordfish, feel free to substitute halibut or sea bass in its place. It's swimming in goodness.
At a glance
3/4 cup pitted black olives, chopped 2 tomatoes, seeded and diced, plus 1/2 cup chopped 3 green onions, thinly sliced 1/2 jalapeno chili, seeded and minced 4 tbsp. fresh limejuice 1 tsp. grated lime zest 1 tbsp. rice vinegar 3 tbsp. extra-virgin olive oil 4 tbsp. fresh cilantro, chopped 1/2 tsp. salt 1/4 tsp. pepper 1 small head romaine lettuce, thinly sliced (about 3 cups) 1 cup coarsely grated radishes 1/2 red bell pepper, roasted and seeded 1 tsp. chili powder 1 tsp. ground cumin 12 small corn tortillas 1 3/4 lb. swordfish steaks or fillets, cut into 1-inch cubes
In a bowl, combine the olives, diced tomatoes, green onions, jalapeno, 2 tbsp. of the limejuice, the lime zest, vinegar, 2 tbsp. of the olive oil, 2 tbsp. of the cilantro, the salt and pepper. Toss gently until all the ingredients are evenly distributed. Cover and refrigerate until ready to use. Place the romaine and radishes in separate bowls, cover and refrigerate until ready to use. Cut the roasted bell pepper half into chunks. In a blender or food processor, combine the roasted pepper, 1/2 cup chopped tomato, 1/4 tsp. of the chili powder, 1/4 tsp. of the cumin and the remaining 2 tbsp. limejuice. Pulse to puree. Stir in the remaining 2 tbsp. cilantro and set aside. Preheat the oven to 300 degrees. Wrap the tortillas in aluminum foil and warm in the oven for about 10 minutes. Remove from the oven and keep warm. Raise the oven temperature to 400 degrees. In a bowl, toss the swordfish cubes with the remaining 1 tbsp. olive oil, 3/4 tsp. chili powder and 3/4 tsp. cumin. Arrange the fish in a single layer on a baking sheet and bake until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes. To serve, place 2 tortillas on each individual plate. Divide the tomato-olive mixture evenly among the tortillas and top with equal portions of the fish. Add some lettuce and radishes to each and drizzle with lime-cilantro sauce and serve immediately.
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