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.

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Ceviche all year long! Try this vegan version, a bowl full of vegetable deliciousness and nutrition.

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