with Jimmy Shaw
source: https://chefsinsight.com/jimmy-shaw/

Swordfish Tacos al Pastor (Cazuela de Pez Espada al Pastor)

4 servings
  • For the Adobo Puree
  • 0.5 oz. dry chile pasilla
  • 0.25 oz. dry chile guajillo
  • 1/2 c. fresh pineapple
  • 1 garlic clove
  • 1/3 c. white onion
  • 1 pinch each of sugar, cumin, salt & black pepper
  • 1/2 whole clove
  • 1.2 fl. oz. white distilled vinegar
  • 1 tsp. vegetable oil
  • 1/2 c. approx water where chiles soaked
  • For the Fish:
  • 1 lb. swordfish cut in cubes
  • 1 tbsp. finely chopped onion
  • 6 fl. oz. adobo puree recipe

For the Adobo Puree

  1. Clean dry chiles. Remove seeds.
  2. Place chiles in a bowl, cover with hot water and let stand until softened.
  3. In a blender place drained chiles with rest of ingredients and 1/2 c. of the water where chiles soaked to make a puree.
  4. Heat a pan with the vegetable oil. Add Adobo, mix well. Simmer for 10 minutes

For the Fish:

  1. Place onion in a hot frying pan with vegetable oil.
  2. Add fish and sauté for 5 seconds.
  3. Add Adobo and finish cooking for 3 more minutes.

How to serve:
This fish combines great with roasted pineapple chunks, tomatillo salsa, rice & beans.

Heirloom Salad

4 servings
  • 1 lb. of Heirloom tomatoes cut into wedges
  • 1.5 lb. watermelon cut into cubes
  • 2 fl. oz. extra virgin olive oil
  • 4 fl. oz. jamaica reduction (recipe below)
  • 6 oz. feta cheese, crumbled
  • 1/4 red onion, thinly sliced
  1. Wash and dry the tomatoes and watermelon.
  2. Cut the tomatoes into 1/2" cut into wedges and place them into a large salad bowl or platter.
  3. Cut the watermelon into 1" square and add to the bowl.
  4. Drizzle with the olive oil.
  5. Add the feta and onion.
  6. Drizzle the Jamaica reduction evenly and freshly ground black pepper.

Jamaica Reduction

8 servings
  • 2 c. of water
  • 1 c. of red wine (Merlot/Cab)
  • 1 1/4 c. granulated sugar
  • 1/2 cup dried jamaica (hibiscus flowers)
  • 1 ea Sunkist orange
  1. Cut 2 large strips of orange rind (approx. 1'x 2"). In a heavy stewpot, combine the water, red wine, sugar and orange rinds and bring to a full boil. Add the Jamaica and keep over low heat for 15 minutes.
  2. Strain the liquid and return to the stewpot on low and medium heat to reduce. Keep refrigerated in a squeegee bottle. You'll want to use it on everything.