Author Notes
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
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Ingredients
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8 ounces
swordfish steak
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1/4 cup
plus 1 teaspoon lemon juice
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1/4 cup
plus 1 teaspoon lime juice
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1 teaspoon
kosher salt
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1/4 cup
minced red bell pepper
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1
small jalapeno, minced
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2
small green onions, sliced thin
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1
avocado, cut into 1/4-inch dice
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24
blue corn tortilla chips
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Cilantro leaves for garnish
Directions
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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.
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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.
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