Swordfish
2-3 ounces fresh swordfish per serving
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Brush fish with 1 tablespoon oil, season with salt and pepper. Grill until just done.
Sauce Molcajete
2 jalapeños
3 beefsteak tomatoes
½ red onion
2 garlic cloves
¼ bunch cilantro
1 avocado, peeled, pitted and diced
salt and pepper to taste
Heat a grill to medium high heat Place the jalapeños, tomatoes, onion and garlic on the grill until charred; place it all in a molcajete and grind adding the cilantro and avocadoes; season to taste.
Heat a tortilla; top with fish and salsa