This is an original dish the Captain dreamed up. We often eat salsa cruda, but usually we use it as a topping for Mexican food or as a dip with tortilla chips. It’s easy peasy to make:
3 large plum tomatoes
1 white or yellow onion of average size
1 jalapeno or tabasco pepper or part of a habenero, cayenne or scotch bonnet pepper – use only as much pepper as you like. Peppers vary from one to the next; one jalapeno might take the roof off your mouth and the next one might be mild. Follow your own preferences in the matter of peppers.
a large bunch of cilantro
2 swordfish steaks, at least 1″ thick, fresh if you can get it, otherwise frozen and thawed
2 Tbl mayonnaise mixed with 1 tsp lemon juice
For the salsa: Slice and cube the plum tomatoes, skin on. Chop the onion into medium bits. Chop the hot peppers very fine and wash your hands immediately. Chop up the cilantro. Mix everything up together and add salt to taste. It doesn’t hurt if the Salsa sits for a while so the flavors can meld a bit.
About 20 minutes before eating pre-heat the oven to 400 F (or get the bbq grill going and hot).
Slather the mayonnaise on both sides of the swordfish steaks. If cooking in the oven, preheat your baking pan first, then drop the fish on and cook without turning. If grilling, put the fish on the grill and turn once after half the cooking time. A good rule of thumb for cooking fish is 10 minutes to the inch, so if your fish is 1″ thick, plan to cook it for a total of 10 minutes.
Put the cooked fish on the serving plate and heap the salsa cruda on top.