In Napa, we are blessed with a marine layer that cools down the mornings and evenings. I like to say, “What’s good for the grapes is good for the cook,” because those cool times mean cooking and even baking aren’t off limits during warm-weather months. But there are days when the temperatures spike so high I either don’t want to cook or eat something hot. This is a recipe for those types of days. It’s also great anytime for entertaining because the swordfish mixture be made in advance (up to 24 hours) and added to the chips when ready to serve. —Lori Lyn Narlock
plus 1 teaspoon lemon juice
plus 1 teaspoon lime juice
minced red bell pepper
small jalapeno, minced
small green onions, sliced thin
avocado, cut into 1/4-inch dice
blue corn tortilla chips
Cilantro leaves for garnish
In This Recipe
Put the swordfish on a flat surface and cut away the skin and any dark parts. Cut into 1/2-inch dice and put in a bowl. Add 1/4 cup of the lemon juice, 1/4 cup of the lime juice and the salt. Stir to mix well. Refrigerate for at least one hour, stirring once or twice.
Drain the liquid from the fish using a strainer. Return the fish to the bowl and add the remaining 1 teaspoon lemon juice, 1 teaspoon lime juice, red bell pepper, jalapeno and green onions. Stir to mix well. Season with additional salt if needed. Gently stir in the avocado and spoon onto the tortilla chips. Arrange a cilantro leaf on each and serve.