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Swordfish tiraditos with aji amarillo sweet potatoes
Ingredients
Swordfish
- 1 pound (454 g) swordfish, skinless, center loin (no more than 3 inches/7.5 cm around)
- 2 limes, juice and zest
- 1/4 cup (60 ml) olive oil
- Salt and pepper
- 1/2 cup (120 ml) sugar
- 1/2 cup (120 ml) salt
Sweet potatoes
- 2 large sweet potatoes
- 1/2 cup (120 ml) prepared aji amarillo paste, orange
- Salt
Latin green goddess
- 2 cups (470 ml) loosely packed cilantro leaves
- 1 1/2 cups (360 ml) loosely packed mint leaves
- 1/2 cup (120 ml) loosely packed marjoram leaves
- 3/4 cup (180 ml) avocado oil
- Salt
- 1 egg yolk
- 1/4 cup (60 ml) water
- 3 limes, juice only
- 3/4 teaspoon (2 g) xanthan gum
- 2 tablespoons (30 ml) agave syrup
Quinoa clusters
- 3/4 cups (180 ml) red quinoa
- 3/4 cups (180 ml) white quinoa
- 1/3 cup (80 ml) honey
- 1 tablespoon (15 ml) olive oil
- Salt
Pickled chilies
- 5 red long chilies, sliced thin on a bias
- 3 green long chilies, sliced thin on a bias
- 3 jalapenos, sliced thin
- 1 cup (240 ml) white vinegar
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) sugar
- 1/4 cup (60 ml) chopped cilantro stems
Directions
Swordfish
1. Zest both limes over outside of fish. Combine salt and sugar and transfer to a plate or shallow dish.
2. Crust the fish fillet by rolling it in the salt mixture in mixture until the outside is very well coated.
3. Transfer to a fresh plate and refrigerate for 1 ½ hours.
4. Rinse fish and pat dry.
5. Slice swordfish into ¼ inch (6 mm) thick slices.
6. Drizzle olive oil over fish, season with salt and pepper.
7. Right before serving, squeeze lime juice over the slices.
Sweet potatoes
1. The day before serving the dish, prepare the sweet potatoes.
2. Preheat oven to 400 F (205 C).
3. Roast sweet potatoes for 35 minutes, until soft when pressed. Cool on the counter for 10 minutes.
4. When cool enough to handle, cut the potatoes in half and scoop out flesh into a bowl.
5. Run the flesh through a food mill or ricer into a clean bowl.
6. Add the aji amarillo paste, and season with salt, and mix well.
7. Transfer the mixture to a fine mesh strainer set over a bowl. Refrigerate in the strainer overnight to drain completely. Keep refrigerated until ready to use.
Pickled chilies
1. Place red, green, and jalapeño chilies in separate containers.
2. In a small saucepan over medium heat, combine the water, vinegar, sugar, and cilantro and stir until the sugar is completely dissolved.
3. Strain the cilantro from the vinegar and let chill in the refrigerator for 1 hour.
4. Pour the chilled liquid over the chilies, place lids on the containers, and marinate overnight in the refrigerator.
Latin green goddess
1. Place cilantro, mint, marjoram, salt, xanthan gum, lime juice, egg yolk, and agave syrup in a food processor and process until smooth.
2. While running, drizzle in the oil in a slow, steady stream until it forms a thick, creamy sauce.
3. Add a bit of water and blend again to adjust the consistency. Keep refrigerated.
Quinoa clusters
1. Preheat oven to 325 F (160 C).
2. In a dry pan over medium, heat, toast the quinoa for 3-4 minutes until nutty and aromatic.
3. Remove from heat, transfer to a heat-proof bowl.
4. Add honey, olive oil, and salt and stir gently to combine.
5. Transfer to a parchment lined pan and spread out into an even layer, ¼ inch (6 mm) thick.
6. Bake for 15-20 minutes, then remove and rest at room temperature for 1 hour.
7. Break into small clusters.
To serve
1. Make a stencil by marking a 5-inch (12.5 cm) circle (use a plate or a cookie cutter for good results) in the middle of a flexible, sturdy food-safe material, such as a silicon baking mat, and cutting it out with kitchen shears or the tip of a sharp paring knife.
2. Using the stencil and a small offset spatula, make a round of the cold sweet potato mixture in center of large white plate.
3. Place 3 slices of swordfish in desired spots over sweet potato.
4. Use a small squeeze bottle to top fish and potato with drops of Latin Green Goddess dressing.
5. Garnish with pickled chilies and finish with a sprinkling of quinoa clusters.
