” Ensalada de Pez Espada y Semilla de Calabaza (Swordfish & roasted pumpkin seed fish salad)

Poaching liquid for fish:
1qt water
6 limes-halved and juiced into the water
2 tbsp. garlic
2 tbsp. Kosher salt
1# swordfish- diced into 1/2 in pieces

* Bring liquid to a strong simmer, add fish and turn off heat. Poach for 2 min.
* shock in an ice bath to stop cooking.

1# swordfish
2 poblano peppers-minced
2# jicama-minced
1 yellow bell pepper-minced
1 pint cherry tomatoes-quartered
2 shallots-minced
1 ounce fresh basil-chiffonade
4 ounces rum chata liquor (anything run or vanilla flavored will work)
1 ounce frangelico
4 oranges-juiced
1 ounce cumin-chile pumpkin seeds
* combine all and chill for atleast 1 hour before serving


1 tbsp. Ancho chile powder
1 tsp. Cumin
1 tsp. Turmeric
1 tsp. Kosher salt
1 tsp. Black pepper
1 tbsp. Blended oil
10 ounces pumpkin seeds

* coat seeds with oil first, add seasoning and bake at 350 degrees for 8 minutes.