By Dane Feldman
Photo by Dane Feldman.
I am fairly confident that I have discovered the secret to spicy jalapenos: grow them at home. For as long as I can remember, I have thought jalapeno peppers are sweeter than they are hot. I was dead wrong. Homegrown fresh jalapenos can be almost too hot, which is just the way I like them. In this recipe, the spice is slightly subdued thanks to the delicate flavors in the fish as well as the sweetness of the tomatoes and squash.
What you’ll need:
1 1/2 lbs swordfish
1 jalapeno pepper, minced
1 tbsp garlic, crushed
3 cups large heirloom grape tomatoes, cut in thirds
1 yellow squash, diced
3 tbsp olive oil
Grill the fish for six minutes per side.
While the fish is grilling, heat the oil in a saute pan. Mix in the pepper and garlic. Saute for two minutes and add the vegetables. Cook the vegetables and stir to break the tomatoes up.
Plate the swordfish and spoon the sauce on top.