Ingredients:
1-1/4 lbs. swordfish, chopped into 1-inch cubes
2 tsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground pepper
4 cups onions, sliced thin
2 Tbs. olive oil
1/3 cup lemon juice
1/4 cup champagne vinegar
1 Tbs. dried tarragon
3 cups chopped arugula
1/4 cup pitted and chopped Kalamata olives (or any other type of your choice)
Four 10-inch flour tortillas
Preparation:
Preheat broiler. Toss the swordfish cubes with two teaspoons of olive oil, and add the kosher salt and ground pepper. Cook under a broiler for approximately five minutes until it is opaque all the way through, turning once.
Heat the two tablespoons of olive oil in a large skillet over medium heat. Add the onions, and any additional salt and pepper to taste. (The chef used another 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper.)
Cook until onions are tender and begin to turn golden brown, approximately 10 minutes. Add lemon juice, vinegar and tarragon and cook until all the liquid is evaporated, approximately five to 10 minutes, stirring frequently.
Transfer the fish into a large bowl, add hot onion mixture, olives and arugula. Toss to mix well. Divide among the tortillas and wrap.
Yield: 4 to 5 servings
Chef Tip:
- Champagne vinegar is a mild-tasting vinegar made from champagne. If a local supermarket does not carry it, you can substitute white-wine vinegar.
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