Meaty, spicy swordfish, fresh-fruit salsa and a kick of wasabi combine for this tasty twist on traditional fish tacos from Marlin’s senior editor, Capt. Jen Copeland. Pair with an ice-cold Dos Equis, and you’ve nailed a great crew supper.
Ingredients | Serves 2 to 4
- 1 lb. swordfish steaks, skinless
- 2 Tbsp. extra virgin olive oil
- 1 tsp. clarified butter
- 3 tsp. blackening seasoning
- 8 flour tortillas
- 1 cup green cabbage, thinly sliced
- Lime wedges, for serving
Salsa
- ½ cup mango, diced
- ½ cup pineapple, diced
- ¼ cup red onion, minced
- 1 jalapeño, deseeded, minced
- 1 lime, juiced
- ½ orange, juiced
- ¼ cup cilantro
- Salt and pepper, to taste
Wasabi Cream
- 4 oz. sour cream
- ½ tsp. prepared wasabi paste
Preparation
Rub both sides of steaks with blackening seasoning, and let rest for 10 minutes. In a medium bowl, combine the mango, pineapple, red onion, jalapeño, cilantro, citrus juices, a drizzle of olive oil, and salt and pepper. Cover and refrigerate. In a small bowl, add prepared wasabi paste to sour cream and mix thoroughly until the cream has a green-tinted hue. Cover and refrigerate.
In a hot iron skillet, add 1 Tbsp. olive oil and 1 tsp. clarified butter. Once the butter has melted, place fish in skillet and cook for 3 minutes, or until the fish loosens from the bottom. Turn steak over and cook an additional 3 minutes, or until just cooked through. Remove from heat.
To Assemble
Place tortillas on a hot grill until pliable but not crisp. Spread wasabi cream onto the tortilla, add sliced fish, cabbage and salsa. Serve with fresh lime wedges and the remaining wasabi cream.
This article originally appeared in the February 2022 print issue of Marlin. Find more seafood recipes and cocktail ideas in The Catch.
