👥6 people
⏲️1h 0m
🕐10m
🍽️main meal
Delicious grilled fish with creamy tortilla sauce!
Ingredients
- 1.5 pound swordfish, blood line out, skin off
- Tortilla Sauce:
- 12 corn tortillas, toasted
- 1.5 tablespoons olive oil
- 1.5 teaspoons Jalapeno peppers
- 3/4 cups chopped onions
- 1.5 tablespoons minced garlic
- 3/4 teaspoon salt
- 1.5 teaspoons creole seasoning
- 1.5 teaspoons black pepper
- 6 cups seafood stock
- 3/8 cups heavy cream
- 3/4 cups jack cheese
- Corn Relish:
- 3 cups corn, roasted if possible
- 1.5 clove garlic, minced
- 1.5 cups diced onion
- 1.5 diced, red bell pepper
- 3 minced jalapenos
- The juice of a lime
- 3/8 cup chopped cilantro
- salt to taste
- 3 lemons, halved and grilled
Method
- Preheat the Egg to 375F with indirect heat.
- Grilled the swordfish, flipping sides every 5-7 minutes, or until the meat comes off easily with a fork.
- For the sauce, Place the tortillas on a baking sheet and bake until crisp, dry, and golden, for about 5 minutes. Remove from the oven and set aside.
- Heat the oil in a pot over high heat. When the oil is hot, sauté the onions, garlic, and peppers for about 30 seconds. Add the Southwest Seasoning, salt, pepper, and stock, and bring to a boil. Cook for 10 minutes.
- Stir in the cream, and reduce the heat to medium. Crumble the tortillas and whisk them into the sauce. Whisk in the cheese and simmer for about 15 minutes. Remove from the heat.
- Pour the sauce into a food processor or blender and puree until smooth and creamy. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over the lowest heat.
- For the relish, grill off all vegetables until they have a nice char. Then, chop finely and combine the rest of the ingredients.
- Garnish with grilled lemon and enjoy.
