Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Swordfish Skewers with Spicy Kumquat & Mango Salsa for Two
For the Swordfish Skewers:
A little over 1 Pound of Swordfish Steak, cubed (about 10 pieces)
2 Pablano Peppers, cleaned and cubed
1 Small Red Onion, cubed
Olive Oil
1 1/2 teaspoons Chili Powder
1/2 – 1 teaspoon Cayenne Pepper
1 1/2 teaspoons garlic, minced
1 1/2 Tablespoons Cilantro, chopped
Pinch of Kosher Salt
1/2 Lime, juiced
Pat the fish dry and place in a small zipper plastic back. Drizzle with about 1 Tablespoon olive oil. Add chili powder, cayenne pepper, minced garlic, and a pinch of kosher salt. Seal the bag, gently massage for a few seconds and refrigerate.
Next, place the pablano and onion cubes in a large zipper bag. Add 2 Tablespoons of olive oil, 2 teaspoons of minced garlic, about 1 1/2 Tablespoons chopped cilantro, the juice of 1/2 a lime, a good pinch of kosher salt, and several grinds of pepper. Seal the bag, gently massage for a few seconds and refrigerate.
After the Swordfish and vegetables have marinated (mine marinated for 7 hours), layer the ingredients on skewers.
Set aside and allow them to come to room temperature. Heat gas grill to 425 degrees. Grill skewers for about 4 -5 minutes on each side until the Swordfish is almost cooked through and vegetables are grilled and crispy on the edges. It will go very quickly.
Top with the Spicy Kumquat & Mango Salsa.
Spicy Kumquat & Mango Salsa:
6 Kumquats, each sliced into 8 sections, seeds removed
1 Mango, peeled and cubed
2 Tablespoons Red Onion, diced
1/2 Red Bell Pepper, diced
1 Jalapeno Pepper, seeds and membrane intact
1 1/2 Tablespoons Cilantro, chopped
1 1/2 teaspoons Raw Agave Syrup
1 1/2 Limes, juiced
Place all ingredients in a bowl, stir, cover, and refrigerate. I allowed the fish, vegetables, and salsa to marinate for 7 hours.
Simple Tostadas
4 Corn Tortillas (You really only need 2)
Canola Oil (or whatever frying oil you like)
Kosher Salt
About 1 Cup Shredded Lettuce (I used iceberg because it was left over from the asian chicken wraps)
1 Tomato, diced
1/4 Cup Red Onion, diced
Dairy Free Cheese (I used Daiya Cheddar Style)
Refried Black Beans (I used canned low-fat Rosarita brand)
Pour about 2 cups of the oil in a small saucepan. (Make sure pets and kids are out of the kitchen…I’m sure I don’t have to give you lessons on how dangerous frying in oil can be.) Heat on medium-high. Fry tortillas one at a time until they are crisp and lightly browned on both sides. It only takes about 1 minute per side. Remove to a plate covered with a couple of paper towels. Blot lightly and sprinkle with kosher salt.
**I fried these right before I was ready to serve dinner. If you’re cooking for a larger crowd you can also buy them already crisp (make sure they’re gluten-free) or, you could fry them ahead of time, allow them to cool completely, and then place them in a zipper bag until dinner.
Plate the tostadas and spread a thick layer of beans over the top. Next, add the cheese, lettuce, tomato, and onion. Serve with Tabasco and lime wedges.
Oh my.. you’ve done so much for just the two of you, I think these dishes deserve a guest or two.. I’ll be right over;) I loved all of this.. the spring photos right through to the chocolate dipped berries:D
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Thank you! 🙂
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And of course, you’re welcome any time!
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What a feast you prepared to mark your return to dining al fresco! Everything looks so colorful and fresh, just perfect for the occasion. And I loved seeing all of the blooms in your yard — and very thankful I’m not downwind of “that” one at night. 😉
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It’s awful. The first time it bloomed and smelled like that I thought that after 10 years our cat had started peeing in the house. She had never done that! I swear I crawled around and smelled every square inch of our carpet. I don’t remember how, but we finally figured out it was the tree. Certainly a relief that it wasn’t coming from inside our house!
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It’s wonderful how some spring sun, new leaves and blossoms give us renewed energy for life and creativity! Spring is my favorite season. 🙂
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We are so ready for it too! 🙂
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Those skewers are to die for. I would love to make these when I have a BBQ or a get together when it gets warmer here. Love this post
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Thank you! You will love them. The Swordfish goes really well with all of the Mexican flavors. 🙂
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That photo of the salsa? It made me lick my computer screen.
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It was SO good. I can’t believe how delicious it was with the addition of the Kumquats. They were just an after thought too. It would be awesome with pork loin too.
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What beautiful images and what an incredible feast. I love the look of the chocolate strawberries and also the bees on the blossoms – great photos xx
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Thanks! 🙂
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I love your version of a lime margarita! I’ll definitely try that out – sounds perfect for a spring or summer day!
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It is SO good…and super easy!
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