SWORDFISH TACO WITH SPICY LEMONGRASS AIOLI

INGREDIENTS:

1/4 cup mayonnaise

2 teaspoons lemongrass paste (comes in a squeezable tube in the produce section)

3/4 teaspoon Sriracha

2 teaspoons honey

1/3 cup pickled carrots and daikon (recipe here)

1 small cucumber, sliced 1/8-inch thick

8-12 sprigs cilantro

4 6-inch corn or flour tortillas

For the Swordfish:

1 tablespoon toasted sesame oil

1 pound swordfish steak

kosher salt

black pepper

INSTRUCTIONS:

Note: The cook time is for the swordfish steak about 1 1/4" thick. If using thinner or thicker cuts, adjust cooking time a minute or so per side.

To cook the fish: Preheat a non-stick skillet on medium high. Pat swordfish dry with a paper towel. Season one side with half of the kosher salt and pepper. Add sesame oil to the skillet. Place swordfish, seasoned side down, onto skillet. Season the top with the kosher salt and pepper. Cook for about 3 to 4 minutes or until the bottom of the swordfish is crusted and browned. Turn over and cook the second side for 2 to 3 minutes. Transfer to a plate. Do not overcook as it will dry out.

While the swordfish cooks, combine mayonnaise, lemongrass paste, honey, and Sriracha. Stir until smooth. Set aside.

Peel skin off swordfish and cut fish into small bitesize pieces.

To assemble taco: line the center of a tortilla shell with 1/4 of the swordfish. Top with some pickled carrots and daikon, cilantro, cucumber slices and a drizzle of aioli.

Makes 4 tacos.

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