Before you know it, Cinco de Mayo will be upon us once again. This relatively new-to-the-USA holiday is catching on quickly and more and more people are throwing parties to mark the occasion. As it’s in the beginning of grilling season and meant to celebrate Mexico, many people tend to come up with Cinco de Mayo meals with a spicy kick. If this describes you and you’re wondering what to make for Cinco de Mayo, then read on and learn how to make spicy and scrumptious chipotle swordfish burritos.
When it comes to swordfish, grilling is usually the best method of preparation. In order to add a little bit of extra
flavor to the fish, we chose to use some of the Cedar (we also offer several other varieties) grilling planks that are for sale at Atlantic Seafood Market. Now some of you may be asking, “Can you use wooden planks on a propane grill?” The answer to this question is yes, and we have the photo evidence to back it up. However, you want to be sure to do it right and we’ll address that matter now.
When you buy our grilling planks, you’ll see a paper tag attached to the package. On the inner side of this tag, you’ll find a set of instructions on how to safely and deliciously prepare meals using our grilling planks. The first thing you’ll want to do is to soak your planks in water for at least an hour. This is crucial in preventing the planks from burning up right off the bat and it also helps to bring out more flavor. Since many of you might not have pots that are big enough to soak the planks in at home, you can use the method pictured below. Simply fill your largest pot with lukewarm water and put in the plank, as well as something to way the lower side down. After an hour has passed, flip the plank over such that the other side may soak.
You don’t have to just sit around and wait for the soaking time to pass. Take advantage of the waiting time by way of preparing your chipotle sauce ahead of time so that it’s ready to go as soon as the fish has been grilled. You’ll need quite a few ingredients in order to prepare this tangy and spicy sauce, all of which are pictured below, with the exception of the vinegar and cilantro that you’ll soon read about in the ingredients and preparation section.
Chipotle Sauce Recipe
- 1/2 cup of Miracle Whip (regular mayonnaise may be used if you’re not trying to watch fat/carbs)
- 1 teaspoon of freshly minced cilantro
- 1/2 teaspoon of paprika
- 1/2 teaspoon of celery salt
- 1 teaspoon of vinegar
- 1 teaspoon of water
- 1 teaspoon of table salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ground chipotle pepper
- 1/2 teaspoon of cumin
- 2 minced or sliced garlic cloves
- 1/4 teaspoon of black pepper
- 2 teaspoons of hot sauce (Goya was used in this recipe, but you can use the hot sauce of your choice)
1. Get a small bowl and put 1/2 cup of Mircale Whip inside of it
2. Add in the paprika, celery salt, table salt, black pepper, vinegar, water, table salt, garlic powder, cumin, and hot sauce in the quantities described above.
3. Mince your garlic cloves and cilantro. If you don’t have a mincer, simply chop them up finely and then add them to the sauce.
4. Stir all of the ingredients together well and then cover with plastic wrap and place the bowl into the refrigerator until you’re ready to use the sauce.
Here’s what your chipotle sauce will look like before you add in the cilantro and garlic and what it will look like when fully complete.
While making the chipotle sauce won’t take up all the time it’ll take to fully soak the plants, it’ll take up a good 10 minutes or so to get everything just right. At this point it’s still too early to boil the spinach (we’ll get to that later) but you can slice up the avocado for your burritos. If you haven’t done it before, there’s a bit of a science to it that we’ll show you in the graphic following this paragraph. You’ll want to start cutting at the top of the fruit and then work your way around in a lengthwise fashion until it’s cut into two halves. Using your knife, peel out the pit and discard it. Then all you have to do is take a spoon and run it around the inner side of the skin and then pull out the flesh. After this, simply cut the avocado flesh into slices or smash it to a paste – your call on that one.
Now let’s fast-forward a bit. Once an hour has passed, you can turn over the plank and soak the portion that hasn’t been soaked yet. An hour after this, you’re finally ready to get ready to begin grilling. Before you do, remove the planks from the pot and coat the side that will be holding the fish with vegetable oil. Then you can get your grill started and once this is achieved, you’ll want to place the plank in the center and close the grill’s lid. Wait about 3-4 minutes for the plank and grill to heat up. Then it’s time to throw on the swordfish steak. Position it in the middle of the plank and then close the lid of the grill and continue to cook for about 12-15 minutes.
Once the grilling time is up, remove the fish from the plank using a spatula and transfer it on to a plate. If you’re using a propane grill, turn the heat completely off and then shut the valve on the propane tank. Then wait a bit until any flames on the plank have burned out. Once you’re certain that the plank is completely free of any fire, you may pick it up with a pair of tongs and remove it from the grill.
Okay, now we’re in the home stretch. Bring your swordfish steak back inside and cut down the middle lengthwise and then make horizontal cuts throughout the full piece of fish, dicing it into small and easy to handle strips. Once you’ve done this, take a can of spinach (canned works better than fresh for this recipe since it’s easier to eliminate the spinach water) and open it up. Drain the water from the can and then pour the spinach into a small saucepan and heat for about 5 minutes. Drain any excess fluid that remains.
Take some soft tortilla wraps designed for making burritos. Lay the strips of fish on top of them, and then top that with the spinach, avocado slices, and chipotle sauce. All that’s left to do after this is to wrap your tortilla up into a burrito or wrap if desired, and then serve. Of course, you’ll want to make a helping for yourself as well.
The amount of servings this recipe can provide really depends on the appetites of the people being served. Typically, this recipe should provide enough for 3 people. If you need to serve more, a larger swordfish steak than the 1.2 lb one used for this recipe should be employed. Happy cooking and happy Cinco de Mayo!