The Ardent Epicure

An Ode to the Pleasures of Food

Swordfish and Carne Asada Tacos with Plum Salsa

This will be one of those non-recipe types of posts...
Just tell you what I used and what I did :) After all they are tacos,
 so it's the ingredients that makes any one unique from the other, right? 
I am going to start off with the cheese selection...
I picked up a couple great finds.
The first was a wonderful and unique cheese "Red Dragon"...Wow!
This cheese is a Welsh cheddar that includes mustard seed and ale, oh yes! 
The second was the equally delightful "Harlech", 
another Welsh cheddar...This one having a bit more than subtle notes of horseradish and parsley :)
They were both semi hard aged cheeses that were oh so delightful.
I purchased these at The Meat House, along with the Carne Asada (pre-marinaded).

Now on to the swordfish, let me just tell you that this is the most money I have ever spent on a single piece of fish before, in my life...In fact I mumbled to my self all day long "This better be the best tasting piece of fish that I have ever encountered"!
OK, maybe it was not just to myself :) But let me tell you...
Oh wow! Most definitely the best piece of fish, of any sort, that I have ever had!
Melt in your mouth tender, flaky and oh so flavorful!
In fact, even Truffle Shuffle indulged, and he generally reserves sea food to shell fish.
I purchased this lovely baby at Santa Monica Seafood, in case you are local to a location.

Just a couple more things here...Grilling credits go to Truffle Shuffle :)
And we served 4 with these, however I did not get seconds :(
Presentation is everything with some dishes, for this one - you can not get through
the people re-loading, to refill the display... Sorry that the final photos are not so good:(
Ran out of natural lighting, so some of the photos are not as good as hoped.

What you will need:

For the salsa
4-6 good sized fresh plums, diced
1/2 large bunch fresh cilantro
1/2 jalapeño pepper, coarsely chopped and seeded
1- 1/2 small serrano pepper, coarsely chopped and seeded
1 shallot, coarsely chopped
Juice of one small lemon
Juice of 2 limes
1 teaspoon cumin
Salt and pepper to taste

For the beans
I used pinto, black and red kidney
You can make from scratch or use organic canned
Add 1-2 anco chili peppers, dried
Garlic, salt and pepper to taste
3 tablespoons green chili taco sauce, prepared

For the rice
I used a raw blend
Wild, brown and white rice
With black eyed peas, yellow and green peas
I vanilla bean,whole
1-2 ancho chili peppers, dried
2-3 pinches of salt and pepper, or to taste
Cooked until tender, adding a bit more water to have a softer rice

For the swordfish and carne asada
If you have a marinated carne asada
Marinate in your in your favorite flavors at least an hour before grilling
For the swordfish I brushed with avocado oil,
and just some salt and pepper

Mix it up:
 I blended all ingredients except plums in a food processor.

Grill it:
Grill at a high heat until carne asada is juicy and tender,
and swordfish is cooked through but delicately flaked
Note: Be careful not to over cook the swordfish, should be just done.

Serve it:


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