One of my favorite things to make for dinner is fish. No matter what kind of fish you’re cooking, it cooks quickly or if you’re making ceviche, not at all. Swordfish was on sale last weekend so I made Grilled Swordfish Soft Tacos with Peach Salsa for dinner Sunday. They were really good. Nothing transports you like a good fish taco. The best fish tacos I ever had were on our honeymoon in Mexico with fish caught and cooked right on the beach.
I served these swordfish tacos with white corn tortillas I bought from a taco stand in Milbridge, Maine last week. If you ever find yourself in the tiny Washington County coastal town of Milbridge, do yourself a favor and go to the Vazquez Mexican Takeout. They are open May through October and you can stuff yourself silly with tacos, tamales, rice and chimichangas and then take home a giant package of tortillas. So, so, so good and only $2 for something like 30 or 50 tortillas.
I followed an Epicurious recipe as a guide.
While we we ate most of the tacos with a peach salsa, the Epicurious recipe entails making a cucumber lime salsa, which impressed none of us. Mr. 48 and I felt it wasn’t spicy enough. The salsa recipe called for a teaspoon of diced jalapeno for 3/4 cup of cucumber, not nearly enough jalapeno for that much cucumber. Or maybe my homegrown jalapeno just wasn’t spicy enough of a pepper?
Mr. 13, who loves most fish dishes, wasn’t fond of the swordfish or the salsa.
But, hubs and I really liked the marinade, which includes lime juice, honey, oil and coriander. The fish marinates for 15 minutes, which is plenty of time to throw together the cucumber salsa.
We ended up eating most of the grilled swordfish tacos with a homemade peach salsa that a friend gave me. Any sort of fish taco is really best served with a fruit salsa I think. I love pineapple or mango salsa but I’ve had a good blueberry too.
What’s on your dinner plate this week? Tell me in the comments.