by WinnieAb
View
my 100 recipes »
Photo by WinnieAb
WinnieAb's Notes:
Expand1 pound wild swordfish steaks, rinsed, dried and cut into 1 inch cubes Ask a question about this ingredient
1/2 cup fresh lime juice Ask a question about this ingredient
1 large tomato, diced Ask a question about this ingredient
1 cup cucumber, diced (I used homegrown kirby cucumber) Ask a question about this ingredient
1 shallot, peeled and minced Ask a question about this ingredient
1 Serrano chile pepper, minced (you could use two if you want it to be quite spicy) Ask a question about this ingredient
1 cup chopped fresh cilantro Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 tablespoon rice vinegar Ask a question about this ingredient
2 tablespoons Thai fish sauce Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
pinch of red pepper flakes, plus more to taste Ask a question about this ingredient
Place fish pieces and lime juice in a covered plastic or glass container in the refrigerator. Allow to marinate overnight (or for at least 8 hours), stirring several times, if necessary, to make sure all of the fish is covered.
Ask a question about this stepWhen fish turns white/opaque, drain off and discard the marinade. Combine the fish with the tomato, cucumber, shallot, chile pepper, cilantro and olive oil in a medium bowl.
Ask a question about this stepWhisk rice vinegar with fish sauce and brown sugar and pour over the fish. Add a pinch or two of red pepper flakes. Mix well and chill for 1-2 more hours before serving, garnished with a bit more red pepper flakes, if desired.
Ask a question about this stepWow, Winnie, beautiful, and perfect for a steamy summer evening!
Another terrific recipe - and so summer-y...Thumbs up!
WInnie, this sounds like a great make-ahead summer dish. Perfect for hot weather.
Definitely weather-appropriate. I've been eating it all day ;)
Oh, baby. This is up my alley. By the way, I just ate about a ton of your broccoli salad with raisins and hazelnuts. I'm going to try it with toasted almonds, too.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Great summer dish, Winnie! Thanks for the recipe.