Monday, July 22, 2013

SUMMER MENU-A-DAY FOR JULY ~ Baja Fish Torta with a fresh summer fruit salad


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#22 - Baja Fish Torta with a fresh summer fruit salad.

 Perfect dinner for a warm summer night! Excellent with a refreshing salad of local summer fruits.

Baja Fish Torta

1/4 cup light mayo
1 tablespoon capers, rough chopped
1 teaspoon fresh lime juice
1/4 teaspoon Wildtree Chipotle lime Rub
1/4 teaspoon plus 1 teaspoon Wildtree Jalapeno Pepper Blend
1/2 pound swordfish, cut into 2 equal portions
1/4 cup Wildtree Sweet & Savory Pineapple Sauce
1/2 avocado
2 cactus paddles, de-spined, trimmed (optional)
2 teaspoons Wildtree Natural Grapeseed Oil
Salt and pepper to taste
2 rolls, halved and toasted
1/4 cup fresh cilantro leaves
In a small bowl combine the mayo, capers, lime juice, Chipotle Lime Rub, and ¼ teaspoon of Jalapeno Pepper Blend. Set aside. In a separate bowl marinate the swordfish with the remaining 1 teaspoon of Jalapeno Pepper Blend and the Pineapple Sauce for about 10 minutes. Preheat a grill or grill pan to medium heat. Brush the cactus paddles and avocado with Grapeseed Oil and season with salt and pepper. Grill the cactus paddles for about 3 minutes on each side; be careful not to overcook otherwise they become mucilaginous. Grill the avocado just long enough to leave some grill marks. Set these ingredients aside. Next grill the swordfish for about 5 minutes on each side or until cooked through. To assemble sandwiches spread the mayo mixture on each half of the rolls. Top the bottom halves with a cactus paddle, the swordfish, then a few slices of the avocado, cilantro, and a top bun. 
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