“Taco Tuesday” is a Tuesday-only addition to Pier 23’s Happy Hour offerings. Each Tuesday we feature a different and unique version of “street tacos” for $5!
The pair of 4” corn tortillas will be either warmed on the grill or fried crispy, then filled with a seafood, meat or vegetable complimented with a bold and flavorful salsa, sauce or relish. Last week we showcased Braised lamb with Oaxacan black mole with a jalapeno- herb salsa.
This Tuesday offering is a seared spiced hook and line swordfish with roasted cherry tomatoes.
2 8oz Swordfish steaks
Olive oil to coat the steaks
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons Ancho chili powder
1 teaspoon garlic powder
1 teaspoon Chipotle powder
1 teaspoon Cayenne powder
Coat the swordfish with olive oil then season them liberally on both sides with the spice rub.
- Cook them on a grill, griddle or hot cast iron skillet for about 2 minutes per side then transfer to a plate to rest. Slice the fish in 1/2” stick slices.
- Warm your tortillas on a medium hot griddle or pan just till warmed and soft. Place a slice of fish in the middle of each tortilla and top with a spoonful of the roasted tomatoes and serve.
Roasted Cherry Tomatoes
1 pint small, ripe cherry tomatoes (mixed varieties best)
¼ cup extra virgin olive oil
6 cloves of garlic, thinly sliced
1 shallot minced
1 serrano chili, seeded and minced
Juice of 1 lime
1 tablespoon chopped cilantro
Salt and pepper to taste
Pre heat oven to 325˚
In a mixing bowl combine the tomatoes, oil, garlic, shallot and chili. Season with salt and pepper and place on a lined sheet tray and roast in the oven for 20 minutes. Return the roasted tomatoes to a bowl and season with the lime juice, cilantro, salt and pepper.
Serve at room temperature.