Last week, Seattle experienced a 90˚ heat wave so forgive us if we’ve been slacking in the cooking department. Since our apartment faces west and we get little to no ventilation, the idea of cooking anything hot has been a little unappealing to say the least! Still, it’s impossible to keep us out of the kitchen for long, so here’s a dish that recently knocked our flip flops off. After a 4th of July weekend overload of BBQ, we were both in the mood for grilled fish with a cool, fruity salsa. For months we’ve been spoiled with delicious nectarines and thought they would be an interesting twist on the usual mango version. We also picked up a bag of Masa Harina to build the dish on top of a few tasty grilled masa cakes. We both agreed that this is one of our favorites!
1/2 lb swordfish fillets
1 ripe nectarine, halved
1/4 cup red onion, minced
1/2 red pepper, chopped
1 lime, juiced
1/4 habanero pepper, minced
1 corn on the cob
1/2 cup pepperjack cheese, grated
Vegetable oil (for frying)
Cotija cheese, crumbled
Fresh cilantro, chopped
Mix the masa harina with warm water and salt, according to the directions, and set aside for 30 minutes to an hour.
Brush the corn with olive oil and sprinkle with salt and pepper, then wrap in aluminum foil. Brush the nectarine with olive oil. Grill the two nectarine halves for a minute or two, watching carefully as the sugars will char quickly. Grill the corn for 10 minutes, turning every minute or so.
Dice the nectarine halves and combine with the red pepper, red onion, habanero, cilantro, lime juice, salt and pepper. Once the salsa is made, chill in the fridge for 30 minutes.
Meanwhile, grate the pepperjack and heat a cast iron skillet over medium heat. Add the vegetable oil just before you add the first cake. Wet your hands and start forming the masa cakes; think of a small hockey puck size. Place a small mound of cheese in the center and fold the sides up and over it, covering the cheese completely. Add to the hot oil and fry until golden on both sides. Remove to a paper towel lined plate with an aluminum foil tent and keep warm in a 200˚ oven.
Salt and pepper the swordfish then brush with oil and grill on each side for 3-4 minutes, depending on thickness. Once the fish has rested for about 5 minutes, start assembling your plate. Top the masa cakes with the fish, salsa, and grilled corn. Finish with fresh cotija and cilantro. Enjoy!