Appetizer

Pan-Seared Swordfish Crudo Tartare with Charred Jalapeño Emulsion & Crispy Tortilla Air

Name: Pan-Seared Swordfish Crudo Tartare with Charred Jalapeño Emulsion & Crispy Tortilla Air
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz sushi-grade swordfish loin, cut into 1/4-inch cubes; 3 tbsp fresh lime juice; 3 tbsp Castelvetrano extra-virgin olive oil; 1/4 tsp Maldon sea salt; 2 fresh jalapeños; 1/4 cup crema or Mexican crème fraîche; 1 garlic clove; 1/2 tsp lime juice (additional); Pinch of salt; 1 small corn tortilla; Oil for frying, 1 cup; Cilantro leaves; 1 tsp aged balsamic vinegar; Fleur de sel

Pristine swordfish is cut into precise 1/4-inch cubes, gently tossed with lime juice, Castelvetrano oil, and a single whisper of salt, then plated as a refined tartare. Charred jalapeños are blended into a silken, spicy emulsion that's aerated into a delicate foam and spooned atop. A crispy fried tortilla is pulverized into an airy powder for textural contrast. A single cilantro leaf and fleck of aged balsamic finish the dish—restaurant-grade sophistication meets Mexican soul.

760cal 18gprotein 5gcarbs 75gfat 25min prep 20min cook 4serves

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