Swordfish Tacos with Tropical Fruit Salsa and Wasabi Cream

Serves 2 to 4

Meaty, spicy swordfish, fresh-fruit salsa and a kick of wasabi combine for this tasty twist on traditional fish tacos from Marlin’s senior editor, Capt. Jen Copeland. Pair with an ice-cold Dos Equis, and you’ve nailed a great crew supper.

1 lb. swordfish steaks, skinless

2 Tbsp. extra virgin olive oil

1 tsp. clarified butter

3 tsp. blackening seasoning

8 flour tortillas

1 cup green cabbage, thinly sliced Lime wedges, for serving

Salsa

½ cup mango, diced

½ cup pineapple, diced

¼ cup red onion, minced

1 jalapeño, deseeded, minced

1 lime, juiced

½ orange, juiced

¼ cup cilantro

Salt and pepper, to taste

Wasabi Cream

4 oz. sour cream

½ tsp. prepared wasabi paste

PREPARATION

Rub both sides of steaks with blackening seasoning, and let rest for 10 minutes.

In a medium bowl, combine the mango, pineapple, red onion, jalapeño, cilantro, citrus juices, a drizzle of olive oil, and salt and pepper. Cover and refrigerate. In a small bowl, add prepared wasabi paste to sour cream and mix thoroughly until the cream has a green-tinted hue. Cover and refrigerate.

In a hot iron skillet, add 1 Tbsp. olive oil and 1 tsp. clarified butter. Once the butter has melted , place fish in skillet and cook for 3 minutes , or until the fish loosens from the bottom. Turn steak over and cook an additional 3 through. minutes, Remove or until from just cooked heat.

TO ASSEMBLE

Place tortillas on a hot grill until pliable but not crisp. Spread wasabi cream onto the tortilla, add sliced fish, cabbage and salsa. Serve with fresh lime wedges and the remaining wasabi cream.