Grilled Swordfish with Lime-Basil-Jalapeño Vinaigrette

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Ever since I discovered the fish taco, a Cal-Mex specialty that originated around San Diego and Baja, it’s been one of my favorite summer dinners, especially for a crowd. The real thing is a soft tortilla wrapped around fried fish, but grilled fish is even better to my taste.

Ingredients

For the Fish:

  • 1 1/2 pounds swordfish steak,

  • 1 inch thick

  • Grated zest of 1 lime

  • 1/4 cup fresh lime juice

  • 2 jalapeño chiles, seeded and chopped

  • 1/4 cup packed fresh basil leaves

  • 1/2 cup mild vegetable oil, such as canola

For the Tacos:

  • Avocado-Tomatillo Sauce (see recipe below)

  • Iceberg lettuce, thinly shredded

  • Red cabbage, cored and thinly shredded

  • Red onions, thinly sliced

  • Scallions, thinly sliced

  • Fresh cilantro leaves, chopped

  • Hot sauce

  • Mexican crema

  • 7-inch tortillas, flour and/or corn, grilled on high for 20 seconds
    on each side, just until warm and lightly charred

For the Tomatillo Sauce:

  • 8 tomatillos, husked and rinsed

  • 2 jalapeño chiles

  • 1/2 cup mild vegetable oil, such as canola, plus extra for brushing

  • Salt and freshly ground black pepper

  • 1/4 cup fresh lime juice

  • 2 tablespoons honey

  • 4 ripe Hass avocados, halved, pitted, peeled, and cut into

  • 1/2-inch dice

  • 1 small onion, chopped

  • 1/4 cup chopped fresh cilantro leaves

 

Instructions

Place the fish in a large dish. Combine the lime zest and juice, chiles, and basil in a blender and blend until smooth. With the motor running, slowly pour in the oil and blend until emulsified. Season to taste with salt and pepper, pour over the fish, turn to coat, and marinate for 10 minutes.

Heat your grill to high.

Grill the fish until lightly browned and firm on the bottom, 3 to 4 minutes. Turn the dish over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked all the way through, 3 to 4 minutes more. Remove the fish from the grill and slice 1/2 inch think. Transfer to a platter and serve immediately with tortillas and garnishes listed above.

 

For the Tomatillo Sauce:

Heat your grill to high.

Brush the tomatillos and chiles with oil and season all over with salt and pepper. Grill the tomatillos and chiles, turning, until blackened on all sides. Remove from the grill and coarsely chop the tomatillos. Stem, seed and chop the chiles.

Combine the tomatillos, chiles, lime juice, and honey in a blender

and blend until smooth. With the motor running, gradually pour in the oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper.

 

Avocado-Tomatillo Sauce

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Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.

Ingredients

  • 8 tomatillos, husked and rinsed

  • 2  jalapeño chiles

  • 1/2 cup mild vegetable oil, such as canola, plus extra for brushing

  • Salt and freshly ground black pepper

  • 1/4 cup fresh lime juice

  • 2 tablespoons honey

  • 4 ripe Hass avocados, halved, pitted, peeled, and cut into

  • 1/2-inch dice

  • 1 small onion, chopped

  • 1/4 cup chopped fresh cilantro leaves

Instructions

Heat your grill to high.

Brush the tomatillos and chiles with oil and season all over with salt and pepper. Grill the tomatillos and chiles, turning, until blackened on all sides. Remove from the grill and coarsely chop the tomatillos. Stem, seed and chop the chiles.

Combine the tomatillos, chiles, lime juice, and honey in a blender

and blend until smooth. With the motor running, gradually pour in the oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper.

Lamb Tenderloin with Serrano-Mint Glaze

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This is a great idea for a Skewer Party, when you want your guests to be able to wander around, stay clean and look cool. Burgers and tacos are a two-handed operation, but skewers can be eaten with one. You can put a cocktail glass in your guest’s other hand!

Ingredients

  • 2 cups red wine vinegar

  • 2 cups white wine vinegar

  • 2 cups sugar

  • 2 serrano chiles, chopped

  • 1 cup fresh mint leaves

  • 2 (1-pound) lamb tenderloins, or 2 pounds lamb loin cut into

  • 1-inch pieces

  • 6-inch wooden skewers, soaked in cold water for at least 30 minutes

  • Olive oil

  • Salt and freshly ground black pepper

Instructions

Combine the vinegars and sugar in a medium saucepan (not aluminum or cast-iron) and bring to a boil. Boil until reduced to 1 cup. Let cool slightly, transfer to a blender, add the serrano chiles and mint, and process until smooth. Pour into a bowl.

Heat your grill to high. Set aside a few tablespoons of the glaze to use after cooking.

Spear 3 pieces of lamb onto each skewer, keeping them together at one end of the skewer (this will make them easier to hold). Brush

the lamb on both sides with oil and season with salt and pepper.

Grill the lamb, brushing with the glaze every minute or so, until medium-rare, 2 to 3 minutes on both sides.

Remove to a platter and brush with the reserved glaze. Let rest for 2 minutes before serving.

Grilled Tuna with Red Chile, Allspice, and Orange Glaze

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Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.

Ingredients

The Glaze:

  • 3 cups orange juice

  • 3 tablespoons rice vinegar

  • 2 teaspoons ground allspice

  • 1 tablespoon ancho chile powder

  • 1/2 cup mild vegetable oil, such as canola

  • Salt and freshly ground black pepper

The Tuna:

  • 4 (8-ounce) tuna fillets or steaks, 1 to 1 1/2 inches thick

  • Mild vegetable oil, such as canola

  • Salt and freshly ground black pepper

Instructions

The Sauce 

Place the orange juice in a medium saucepan (not aluminum or cast-iron) and boil until reduced to 1/2 cup.

Transfer the orange syrup to a blender, add the vinegar, allspice, and ancho powder, and blend until combined. With the motor running, slowly add the oil and process until emulsified. Season to taste with salt and pepper.

Note: The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.

The Tuna

Heat your grill to high.

Set aside a few tablespoons of glaze for brushing the cooked fish. Brush the fish on both sides with oil and season with salt and pepper. Put the fish on the grill with the top side down (in other words, the side that will face up when you serve, so it should be the best-looking side). Grill the fish until crusty and browned on the bottom, about 3 minutes. Turn the fish over and grill, brushing the top frequently with the glaze, until medium-rare, 2 to 3 minutes longer.

Remove the fish from the grill and brush on both sides with the reserved glaze. Serve immediately.

Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile

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Roasted coffee beans can be just as intense and flavor packed as the fresh spices I use in barbecue rubs, like cumin and peppercorns. Ground with a whole pack of spices, coffee adds richness and a toasty bitterness to this rub, my new favorite for beef and lamb. And roasted coffee and smoky chipotle together have as much jolt as a double espresso.

Ingredients

 For the Rub:

  • 1/4 cup ancho chile powder

  • 1/4 cup finely ground espresso-roast coffee beans

  • 2 tablespoons sweet paprika

  • 2 tablespoons dark brown sugar

  • 1 tablespoon dry mustard

  • 1 tablespoon salt

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon ground coriander

  • 2 teaspoons ground ginger

  • 2 teaspoons chile de arbol powder

For the Salsa:

  • 1/4 cup red wine vinegar

  • 1/4 cup olive oil

  • 2 teaspoons chipotle puree

  • 3 ripe large tomatoes, diced

  • 1 small red onion, halved and thinly sliced

  • 1 serrano chile, seeded and finely chopped

  • 1/4 cup chopped fresh cilantro leaves

  • 2 teaspoons honey

  • Salt and freshly ground black pepper

For the Steaks:

  • 2 (24-ounce) bone-in or (20-ounce) boneless ribeye steaks, cut 2 inches thick

  • Salt and coarsely ground black pepper

Instructions

For the Rub:

Combine all the ingredients in a bowl or a jar with a tight-fitting lid and mix well.

Note: The rub keeps well for months, stored at room temperature in a jar with a tight-fitting lid.

For the Salsa:

Whisk together the vinegar, oil and chipotle puree in a medium bowl. Add the remaining ingredients and toss to combine. Season to taste with salt and pepper.

Note: The relish can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature before using.

 

For the Steaks:

Heat your grill to high.

Season the steaks with salt and pepper. Rub 2 tablespoons of the coffee rub onto one side of each steak. Grill the steaks rub side down, until lightly charred and crusty, 4 to 5 minutes. Turn the steaks over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until medium-rare, 8 to 10 minutes more.

Remove the steaks from the grill and let rest for 5 minutes.

Cut the steaks into 1-inch-thick slices and serve immediately, topped with tomato salsa.