No-cook Swordfish Tostado Bites


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.

What you will need

8 ounces swordfish steak

1/4 cup plus 1 teaspoon lemon juice

1/4 cup plus 1 teaspoon lime juice

1 teaspoon kosher salt

1/4 cup minced red bell pepper

1 small jalapeno, minced

2 small green onions, sliced thin

1 avocado, cut into 1/4-inch dice

24 blue corn tortilla chips

Cilantro leaves for garnish


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