ROSA MEXICANO SWORDFISH STEAK W/ CHILI GUAJILLO ADOBO
"Pez Espada al Guajillo"
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Dios mío! These big, meaty, juicy swordfish steaks are suddenly twice as delightful
when dressed in Rosa Mexicano's tangy, spicy chili guajillo sauce. We send along a lime wedge for a bright
squeeze of juice after cooking. You can bake these steaks in the oven,
under the broiler or on the stovetop, but don't miss any opportunity to throw them down on a
hot grill. Slather with Rosa Mexicano's bright chili sauce, and these beauties gain vivid color and flavor
— they're just begging to draw a round of oohs and ahhs from the crowd at your next barbecue showdown.
An important note for moms and kids.
Fish and shellfish contain Omega-3 fatty acids. Click here to learn more.
|The FDA recommends cooking fish to internal temperature of 145° F.
Remove swordfish from packaging and spread an even layer of the guajillo sauce onto both sides. Place swordfish on the grill over medium heat. Cook fish 3-4 minutes on each side or until the flesh is firm. Remove from heat and garnish with lime juice.
Preheat oven to 350° F. Remove swordfish from packaging and spread an even layer of the guajillo sauce onto both sides. Place swordfish on a tray lined with foil, and bake for 10-12 minutes or until the flesh is firm. Remove from heat and garnish with lime juice.