East End Swordfish Steaks -- about 1 inch thick -- seasoned with Penzeys Spices Taco Seasoning and grilled over medium heat til just cooked through. I cook about 6-8 ounces per person for a generous serving.
Let the cooked swordfish steaks cool then cut into "nuggets" using a fork and knife.
Just before eating, place 8" flour or whole wheat tortillas on the grill to heat them up and add some "burn mark" -- these were done on the kitchen stove -- be careful they don't ignite. Fill the center of the taco with cooked fish, then add as many fixins as you want (and extra taco season) before rolling up your taco.
Here we have a traditional fixins bar: guacamole, salsa, full-fat sour cream, lemon. I also recommend diced red onion, poblano peppers, Tabasco sauce and black beans.
Photos (Lexi Van de Walle)
Henry, Camille and I enjoyed a lovely Memorial Day luncheon at the house with our friends Tim Hennessey, Jimmy Mack and Jeff Moreau -- it was 80 degrees by the Shinnecock Bay and we indulged in some freshly made fish tacos, strawberry dessert three ways and lively conversation! (See 5/31 post "Local Strawberry Sorbet with Black Pepper & Balsamic")
Check out another recipe for Hamptons Snapper Tacos