Grilled Swordfish with Roasted Jalapeño Baja Cream Sauce
4 8-oz fresh swordfish steaks
2 Tbsp olive oil plus extra to brush the grill or grill pan
Salt & Pepper to taste
½ tsp cumin
½ tsp of garlic powder
Zest of half a lime
Roasted Jalapeño Baja Cream Sauce
½ cup mayo
¾ cup sour cream or plain yogurt
1 small jalapeño pepper, roasted, stem remove, seeded and finely minced
1 small lime, zest and juice
1 tsp garlic powder
¼ cup lightly packed cilantro leaves, minced, divided
1 tsp Sriracha sauce or Tabasco
1 tsp salt or to taste
½ tsp pepper or to taste
½ tsp cumin
1½ tsp adobo sauce
1 tsp honey
For the sauce: Roast the jalapeño until the skin is black. Transfer to a bowl
and cover with plastic wrap for about 5 minutes until the skin has softened.
Remove the stem and seeds, mince and set aside. Mix sour cream or
yogurt with all remaining ingredients except cilantro. Add the minced jalapeño
and half of the minced cilantro to the sour cream mixture. Set aside. Sauce can
be made up to 3 days ahead.
For the fish: Mix salt, pepper, cumin, garlic and lime zest in a small bowl. Brush the fish steaks on both sides with the olive oil. Season the fish with salt mixture. Bring the grill or grill pan to a medium high heat. Brush the grill with the extra olive oil. Grill the swordfish for 3-4 minutes on each side until flesh is opaque and flaky.
Serve immediately with the roasted jalapeño Baja cream sauce and top with remaining minced cilantro.