Swordfish Skewers with Spicy Kumquat Mango Salsa

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.