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Thursday, March 20, 2014

Recipe of the Month- March

Blackened Swordfish Wrap/Taco with Honey Lime Coleslaw


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.
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


  1. 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.
  2. Heat a cast iron skillet (fry pan) over very high heat until it is extremely hot. It will take about 3 minutes.
  3. Generously season both sides of the fish with the Blackened Redfish Magic.
  4. Cook, turning frequently until they cook till done. Be careful not to cook too long.
  5. Let the fish rest for 2 minutes then slice.
  6. For Slaw combine the cabbage, carrot, coriander and onions in a mixing bowl.
  7. Mix all ingredients together and add to the Slaw mixture.
  8. 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.
The featured spice of the recipe is Magic Seasoning Blends Blackened Redfish Magic. In Tokyo, it's available at Nissin World Delicatessen