Swordfish Tacos with Jackfruit Chutney

 

swordfish tacos.jpgI’ll admit. I was a little hesitant to try Swordfish, but I can assure you it won’t be the last time. I love trying new things. It’s very similar to haddock in it’s texture. Truly a beautiful, meaty, white fish. Perfect on it’s own or for fish tacos.( recipe makes 4 tacos)

Ingredients:

  • 2 swordfish steaks ( 10oz total)
  • 1/2 lemon
  • 1 tbsp. butter
  • salt n pepper to taste

Ingredients added to tacos:

  • 1/4 red onion, diced
  • 1/3 cup arugula (per taco)
  • 1 tomato, diced
  • 1/2 tbsp. sour cream ( per taco)
  • fresh cilantro
  • 1 avocado, sliced

Chutney:

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1/2 tbsp. fresh lemon juice
  • 2 tbsp. brown sugar
  • 1 1/2 tbsp. white vinegar
  • 1/2 onion, diced and cooked till transparent
  • 1/3 cup diced jackfruit ( pineapple or mango)
  • 1 tbsp. chili peppers
  • 1 tsp curry powder
  • 1 tsp ginger powder
  • pinch of salt n pepper

chutney

Instructions for Chutney:

  1. In a medium sized pan, sauté onions and butter until transparent.
  2. Then add all other ingredients for chutney, and boil on medium heat for 20 mins.
  3. Reduce down to a simmer for 10 mins, with a continuous stir.
  4. After 35 mins, your chutney should start to form a thick coating on top. Continue to stir and thicken. Once thick. Turn off heat
  5. Let it reduce down to a thick mixture. Once it settles take off heat (min 40 mins) and store in fridge.
  6. Store in fridge for at least an hour or 2 to allow for thickening.

Swordfish cooking instructions:

  1. Rinse and clean fish in cold water, pat dry and set aside.
  2. Heat butter in a pan at medium heat.
  3. Once heated, place fish steak in pan  with butter and season with salt n pepper and lemon.
  4. Brown one side and flip, let cook for 8 minutes.
  5. Move fish around pan, spoon butter and juices on top of fish and allow to sear. Repeat on other side. Use pan and juices to your advantage.
  6. Once browned on each side, break apart with a fork and tear off skin. You’ll know you’ve cooked it correctly if the skin peels off with no issues.
  7. Use a fork to separate thick pieces of fish for tacos.
  8. Build tacos as follows:
  9. Shell, than sour cream, lettuce spinach or mixed greens, fish, diced tomatoes, red onion. avocado, chutney, cilantro, BAM. Wicked fish tacos.
  10. ENJOY FOODIES!