Grilled Fresh Swordfish with Grilled Nopalitos, Pineapple, and Avocado
Caper Cumin Aioli, Pickled Jalapeño, Cilantro
On a Bolillo (Crusty Mexican Oval-Shaped Roll)
Baja California Dreaming…years ago we would take road trips down to Mexico. Fishing was a must. So, naturally, were fish tacos. But our fish didn’t always end up in a tortilla with cabbage, salsa, crema, and a squeeze of lime – sometimes we enjoyed it on a special oval-shaped roll that was crusty outside with a dense yet soft interior. Serving grilled nopalitos recently made me nostalgic for Baja, the fresh-caught fish, and the endless cacti along Highway 1. Baja is home to more varieties of cactus, perhaps than anywhere else in the world, with many exclusive to the peninsula.
A torta can be filled with many things from meat, to eggs, to beans and vegetables, but the true signature of a torta is that it is FILLED! My grilled nopalitos with caper cumin aioli were a big hit, so here I incorporate those ingredients into a sandwich adding various flavors from my memories of Baja.
Fresh local fish of course, plus avocado, pineapple, jalapeño, cilantro, lime – and nopalitos on a bolillo, do indeed satisfy my nostalgia for Baja California…And since we were camping back then, the ingredients for this torta were grilled over an open fire.