Royal Prestige Chipotle Swordfish

Recipe

Ingredients

• 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)

Directions

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.