Swordfish Wraps With Jalapeno Lime Cream Cheese Food

JALAPENO CREAM CHEESE TORTILLA ROLL UPS

Steps:

• In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
• Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
• Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
• When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
• Serve immediately. Store leftovers in the fridge, in an airtight container, up to two days.
• Serve with dipping sauce of your choice - Ranch dip, Tomato salsa, Queso dip or just by themselves.
• Enjoy!

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

JALAPENO TORTILLA WRAPS

Steps:

• combine jalapenos and liquid with softened cream cheese.
• Blend with hand mixer.
• Spread on flour tortillas and roll up.
• Refrigerate for a few hours, then cut into 1 1/2 inch pieces.
• I put a dish of salsa in the center of the plate for dipping.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

SWORDFISH WRAPS WITH JALAPENO LIME CREAM CHEESE

Steps:

• For the swordfish:.
• 1. Preheat the grill.
• 2. In another small bowl, combine the olive oil, salt and pepper and juice of 1/2 of the lime. Marinate fish in this mixture for 10 minutes.
• 3. Grill the fillets on a hot grill for 3-4 minutes on each side, depending on the thickness of the fillet.
• 4. Let the fillets cool to room temperature. Once cool, flake the fish with a fork.
• For the wraps:.
• 1. In a small mixing bowl, combine the cream cheese, jalapeno pepper, juice of 1/2 lime, and lime zest.
• 2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the flaked fish among the tortillas, and spread the remaining cream cheese mixture on top, then add the shredded lettuce. Tightly roll each tortilla into a cylinder, ending with the seam side down.
• 3. Cut the wraps in half on the diagonal and serve.