Royal Prestige Chipotle Swordfish

The smokiness of chipotle peppers is the perfect compliment to the delicate taste of swordfish.

  • Servings 4
  • 13 mins.
  • Easy



  • 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)


  1. Combine sour cream and chipotle adobo in the 1‐quart Mixing Bowl.
  2. 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.
  3. Add fish fillets and cook for 3 minutes. Using the Precision Series Spatula, turn fillets over and cook for 3 extra minutes.
  4. Move fish to the side of the skillet. Sauté vegetables in the middle of the skillet for 2 minutes; stir constantly.
  5. Add chipotle mixture to the skillet, stir and cover. Reduce heat to medium and cook for 5 more minutes.
  6. Top with cheese and serve with white rice.


Make this popular Brazilian baked dessert, easy, colorful and delicious!


Watermelon with Chile Paletas

These exquisite paletas are the perfect treat for hot summer days, with the sweetness of watermelon and tangy chile powder.

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