Grilled Swordfish and Mexican Shrimp Cocktail Baja Style

Recipe by Chef Bret Thompson of Pez Cantina and La Piñata
@lapinatapopup @pezcantina @pezpowder

Serves 4
INGREDIENTS:

Swordfish
4 ea                       6oz Swordfish fillets, thick cut
1 Tbsp.                Olive Oil (or any oil of your choice)
Pez Powder Green Jalapeno and Lime Seasoning

Shrimp 

3 cups                   Water
2 lb                         21/30 size Mexican Shrimp, peeled and deveined
1 pc                        Bay leaf (dry or fresh)
2 pc                        Garlic cloves
to taste                Salt and pepper to taste

Bring 3 cups of water to a boil along with the bay leaf and garlic cloves.  Add shrimp and cook for about 2-3 minutes or until shrimp are cooked throughout. Immediately strain the shrimp reserving about 1 cup of the liquid.  Chill the shrimp stock.

Cool shrimp and reserve 12 whole pieces of shrimp.  Cut the rest of the shrimp into medium-sized pieces.

Sauce

1 cup                     Shrimp Stock, chilled from poaching
¼ cup                    Ketchup
½ cup                    Chipotle Salsa (or a good salsa)
1 Tbsp.                 Lime juice

Mix together all of these ingredients and set aside.

Fold ins

½ cup                    Tomato, small dices
½ cup                    Cucumber, small dices
2 Tbsp.                 Red onion, fine dices
½ bunch               Cilantro, finely chopped

Garnish

Pez Powder Jalapeño 
2 ea                        Avocado, halves
4 ea                        Lime wedges
Good tortilla chips

INSTRUCTIONS:

Kick on your gas or charcoal grill. Be sure your grill top is very clean, slightly oil and very hot before grilling the Swordfish to avoid sticking. Season Swordfish with Pez Powder Green Jalapeno and Lime Seasoning and then drizzle with a touch of olive oil. Place on grill and cook for 4 minutes per side, depending on the thickness.  Remove from grill when fully cooked.

Plating

In a bowl add the sauce, the fold ins and the chopped shrimp. Mix well and add salt and pepper to taste.

Assemble your plate by adding the shrimp cocktail mix first. Place 4 shrimp and 1 lime wedge around the rim of each dish and then top it with your grilled Swordfish. Sprinkle a little bit of Pez Powder Green onto your plate and enjoy!