Tonight, I made a delicious and "sassy" dinner out of my Chubby Bunny CSA's fruits and veggies and some local swordfish steaks cooked on the grill. The sweet, spicy, crunchy, tangy, pungent taste of the homemade salsa with the freshly grilled and local swordfish was amazing.
RECIPE --- Locavore Swordfish with Peach-Cucumber Salsa in Tortilla Wraps
4 medium swordfish steaks
8 – 8” white wheat flour tortillas (preferably homemade)*
8 handfuls of Mesculen greens, washed and dried
1 cup local, ripe peaches - diced
½ cup of local, red onion - diced
1 cup cucumber – diced
1 jalapeno pepper – diced
3 tablespoons cilantro, chopped finely
Juice of one lemon
Brush swordfish steaks with olive oil. Over a medium heat, grill swordfish steaks until just cooked through. Cut into bite sized pieces and set a side to cool. Refrigerate if necessary, but serve at room temperature.
Grill tortillas over a medium fire until grill marks show on the tortilla (don’t over cook or the tortillas will harden and be too crisp and likely break when you try to wrap the ingredients).
For the salsa, combine peaches, onion, cucumber, jalapeno and cilantro in a bowl and toss with lemon juice.
Assemble: place one tortilla at a time on a plate. Divide the greens, swordfish and salsa into 8 equal parts. Down the middle of the tortilla, leaving room on both sides to wrap the tortilla, place a handful of greens on the tortilla, top with pieces of swordfish and using a slotted spoon add the salsa (since the pieces and lemon are very juicy use the slotted spoon so your wrap is not too soggy. Roll and eat. Serves 4
* Tonight, I used store bought tortillas but next time, when I have more time, I'll buy some locally grown flour and try this homemade flour tortilla recipe. from Cooks.com.