How to Make Swordfish Tacos With Salsa Fresca from Maslow 6 Wine Bar
This week, chef Nickolas Kipper of Maslow 6 Wine Bar shares his recipe for swordfish tacos with salsa fresca. Kipper, who moved to New York from Kansas City, MO in 2010, cooked at Bouley and Tenpenny.
Swordfish Tacos with Salsa Fresca
Nickolas Kipper, Maslow 6 Wine Bar
Makes 8 tacos
For the salsa:
1 poblano chile
1 medium tomato, diced
1 mango, peeled and diced
1 small red onion, peeled and diced
1 teaspoon chopped cilantro
Juice of 1/2 lime
Salt and pepper to taste
For the tacos:
8 ounces swordfish
Salt to taste
1 Tablespoon Mexican crema (Sour cream may be substituted in a pinch)
1 ounce cotija cheese
8 5-inch white-corn tortillas
1 lime, cut in wedges
Cilantro leaves for garnish
For the salsa:
Roast the poblano over an open flame on your stove top until just charred. Set aside in a bowl and cover with plastic wrap to allow the chile to cool and to help steam the skin off the poblano.
Meanwhile, dice the tomato, mango, and red onion and place in a bowl. Add the freshly chopped cilantro. By this time the chile should be ready to peel. Remove all the blackened pieces and remaining pieces of the skin, then remove the seeds. Dice the flesh about the same size as the tomato, mango and onion and add to the bowl. Add the juice from half of the lime and season with salt and pepper to taste.
For the swordfish:
Season the fish liberally with salt (do not use pepper). Cook over hot grill (or use a grill pan over the stove burners) until the fish cooked through, about 4 minutes per each side. Set aside and toast your tortillas on the grill (or grill pan) in stacks of two, about 30 seconds per side. After the tortillas have been toasted, cut the swordfish into 8 strips.
Top each tortilla with fish, crema, and a tablespoon of salsa. Sprinkle each one with cotija cheese and garnish with cilantro and lime wedges. Serve immediately.
Enjoy the remaining salsa with some chips. It will keep, refrigerated, for one week.