Chile-Rubbed Swordfish Kebabs with Cucumber Salad
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno
(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients:
For the kebabs:
vegetable oil, for the grill
1-1/2 Tbsp. pure ancho chile powder
3/4 tsp. ground cumin
3/4 tsp. ground coriander
scant 1/2 tsp. caraway seeds
scant 1/2 tsp. cayenne pepper
3 large garlic cloves, smashed
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
2 pounds skinless swordfish steaks (3/4″ thick)
Cucumber salad
3 Tbsp. fresh lime juice
3/4 tsp. sugar
4 kirby cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1 small green chile, such as a serrano, thinly sliced
3 Tbsp. finely chopped mint
Instructions:
For the cucumber salad:
In another medium bowl, combine the lime juice with the sugar and stir until the sugar has dissolved. Add the cucumbers, onion, green chile and mint. Season with salt and pepper and set aside.
To prepare the swordfish:
Light a grill and lightly oil the grate. In a medium bowl, combine the ancho powder, cumin, coriander, caraway seeds and cayenne pepper with the garlic and mash to a paste with the back of a spoon. Stir in the olive oil and season generously with salt and pepper. Add the swordfish and toss well to coat. Thread the swordfish chunks on twelve 8″ bamboo skewers.
Season the swordfish with salt and grill the skewers over a hot fire, turning occasionally, until lightly charred and just cooked through, about 4 minutes. Transfer the swordfish skewers to a platter and serve right away with the cucumber salad.
Recipe by Grace Parisi, from Fast and Healthy Grilling, in the June 2004 issue of Food and Wine Magazine.