As I’ve said before, I’m not a big fan of fish. I love sushi, but really don’t dig cooked fish. I’ve been pushing myself to try new things lately and fish finally bubbled up to the top of the list. Our Pacific Northwest Road Trip really had me trying a lot of new fish dishes.
This weekend I decided to cook swordfish. After my run in with the meat counter guy at Treasure Island I had resolved to make a great meal. I decided to create a special rub for the swordfish, grill it and top it with some homemade salsa. This really was to protect me in case I screwed it up (overcooked) or if I found the meat to be too fishy, I could cover up the flavor.
I made the salsa first and let it sit in the refrigerator for a couple hours to allow the flavors to blend perfectly. Here is my salsa recipe:
- Three ripe tomatoes diced with pulp discarded
- Half of a small red onion, diced (between 1/3 and 1/2 cups)
- Half of a jalapeno, diced, with seeds and ribs removed — or one Serrano pepper
- Juice of one lime (very juicy lime)
- 2 Tablespoons cilantro, diced
- One Avocado, diced (big dice)
For the rub, I combined the following:
- 1 Teaspoon Cumin
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Garlic Powder
- 1/8 Teaspoon of Cayenne Pepper
- Dash of Red Pepper Flake
- Salt and Pepper to taste
What is your favorite fish to cook at home? Do you play it safe, like I did here (adding a rub and a sauce)? What other mild fish do you recommend for people who aren’t big fish eaters?
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