Miso Crusted Swordfish Tacos With Gochujang Slaw & Pickled Cucumbers

I’ve always been picky about the types of fish I like to eat. One fish that I made poorly when I was young and learning how to cook was swordfish. Well, it’s a new year and with 30 years of cooking experience I was sure to have better success! So here I went again trying my hand at Swordfish… Wow! Delicious! My hubby finished his Taco and then finished the Swordfish Sticks! It’s a very meaty fish and good for flash frying. Yay, success after all those years!

Miso Marinade For Swordfish
2 filet of swordfish cut into strips
1 Tbs white miso paste
1 tsp grated ginger
2 cloves of garlic minced
1 Tbs vodka (I don’t keep saké in the house)
1/4 cup avocado oil for cooking
4 flour tortilla

Mix the miso paste, ginger, garlic and vodka together and smother over the swordfish. Set aside.

Pickled Cucumbers
1 cup seedless cucumber sliced very thin (use a mandolin if you have one)
2 Tbs red wine vinegar
1 Tbs olive oil
1/8 tsp onion powder
1/8 tsp celery salt
1/4 tsp dried oregano
pinch of salt & pepper

Place the cucumbers in a jar. Add the rest of the ingredients and shake. Best if made an hour or so before serving. The super thin slices will pickle more quickly.

Gochujang Slaw
2 (+) cups very thinly sliced Savoy cabbage
1/4 (-) mayonnaise (I used Kewpie Japanese Mayo)
1 Tbs Gochujang sauce (or paste)
1 tsp sesame oil
1 tsp grated ginger
1 tsp white miso paste

Mix the dressing together first, making sure you incorporate the miso until smooth. Add to the cabbage and mix together. Set aside.

Heat the avocado oil in a skillet to medium/hot. Working quickly, place the strips of swordfish in the hot skillet. Cook for about 1 minute then turn the strips over for an additional minute. Remove from the heat and place the slices on a paper towel to remove any excess oil. Heat the tortilla, layer first the slaw, then 1 or 2 fish strips, then the pickled cucumbers. Top with some sliced scallions if desired. Delicious!



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