chipotle, fish, swordfish, Corazones Contentos, Royal Prestige, Sponsored – Royal Prestige
4 (5 ounce) swordfish fillets
2 cups cooked cactus (nopales)
1⁄2 cup green bell pepper, julienned
1⁄2 cup red bell pepper, julienned
1⁄4 cup red onion, julienned
2 tablespoons cilantro, chopped
1⁄2 cup tomato, julienned
2 tablespoons green onion, chopped
3⁄4 cups sour cream
1 small can Chipotle peppers in adobo sauce (you will only use 1 tablespoon of the adobo sauce)
1 cup farmer’s cheese, crumbled (queso fresco)
Combine sour cream and chipotle adobo in the 1‐quart Mixing Bowl.
Preheat the 12‐inch Gourmet Skillet at medium‐high for 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating.
Add fish fillets and cook for 3 minutes. Using the Precision Series Spatula, turn fillets over and cook for 3 extra minutes.
Move fish to the side of the skillet. Sauté vegetables in the middle of the skillet for 2 minutes; stir constantly.
Add chipotle mixture to the skillet, stir and cover. Reduce heat to medium and cook for 5 more minutes.