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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

In pursuit of different ways to prepare Swordfish, I came across a recipe combining it with a highly savory Salsa atop a flour Tortilla. What we like most about Swordfish is its density, where every bite is a bite. I welcome your comments.


3/4 lb of Swordfish (cut into two pieces, 6 oz each)
2 Flour Tortilla
1/2 lb of Cherry or small Tomatoes, diced
1/2 lb of Mango or Nectarine, large dice
1 medium Cucumber peeled & cubed
1/2 C of Shallot, chopped
1/4 C of Jalapeno, chopped
1 or 2 Garlic Cloves, minced
1/2 C of Cilantro, chopped
1/4 C of Scallions, sliced
1 Lime, juiced
1/2 tsp of Kosher Salt
1/2 tsp of Sugar
1/4 tsp of black Pepper
1/4 tsp of dried Oregano
1/4 tsp of ground Cumin
1 Avocado, peeled, pitted & diced
1 Endive, sliced


1. Season the Swordfish with EVOO, Salt, Pepper & Paprika, grill in a stove top grill pan for 1-1/2 minutes a side. Cut into large cubes & set aside.

2. Combine all ingredients together in a bowl, except the Avocado.

3. Add Avocado into Salsa, toss carefully.

4. Place a Tortilla on each plate. Divide the Avocado Salsa on the Tortillas, & top with the cubes of Swordfish. It’s optional to squirt additional Lime Juice on the finished

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