Blackened Swordfish
Wrap/Taco
with
Honey Lime Coleslaw
Ingredients
1
tablespoon unsalted butter or olive oil
4
sword fish filets
Blackened Redfish Magic
4
Tortillas
1
avocado sliced
fresh
pico or salsa for optional topping but don't need it.
Slaw
½ shredded green cabbage
1 carrot Julienne
½ finely sliced red onion
½ shredded green cabbage
1 carrot Julienne
½ finely sliced red onion
1
bunch of fresh coriander
Honey
Lime Dressing
2
tablespoons lime juice (about 2 limes)
1
teaspoon honey
¼
teaspoon salt
¼
teaspoon pepper
Directions
- Cover the fish with olive oil. If using butter, melt butter in a pan and set it aside to slightly cool, then dip in the butter so that both sides are lightly and evenly coated.
- Heat a cast iron skillet (fry pan) over very high heat until it is extremely hot. It will take about 3 minutes.
- Generously season both sides of the fish with the Blackened Redfish Magic.
- Cook, turning frequently until they cook till done. Be careful not to cook too long.
- Let the fish rest for 2 minutes then slice.
- For Slaw combine the cabbage, carrot, coriander and onions in a mixing bowl.
- Mix all ingredients together and add to the Slaw mixture.
- To serve place sliced fish in a warm tortilla and top with slaw and avocado. Feel free to top with fresh pico but isn't really needed.
