I’m excited to be collaborating with Chula Seafood, my favorite fish market, in sharing my own seafood recipes along with recipes from my favorite cookbooks. Throughout the year, they’ll supply the ingredients, and I’ll be stepping up my home cooking! Both award-winning locations (Scottsdale and Phoenix) offer seafood, smoked fish, cooked dishes, daily specials, and party platters.

The original Scottsdale location opened its doors in 2015, and partners Jon and Mandy Heflin (their swordfish boat, CHULA, is docked in San Diego) and Hogan Jamison, along with head chef Juan Zamora, have racked up a slew of local awards (Best New Restaurant, Best Seafood Restaurant, Best Fish Taco) and national nods (Food Networks Best Restaurants in Phoenix). And stay tuned! Chef Juan has contributed two recipes to my upcoming Phoenix Cooks book, so you’ll be able to make specialties like his amazing cured pink grouper with guacamole aguachile and Peruvian corn for yourself. (check out this link for some behind-the-scene shots).

Chile-Spiced Swordfish Sandwiches with Pickled Jalapeño Tartar Sauce

Serves 2

For this sandwich inspired by the flavors of the Southwest, I layered chili powder-spiced swordfish steaks with creamy avocado and a mayonnaise seasoned with pickled jalapeños and fresh cilantro. The rub is a simple blend of a little smoked paprika added to your favorite store-bought chili powder or your homemade blend - I use a mix of dried ancho chili pepper, cumin, garlic, salt, pepper, thyme and Mexican oregano.

You’ll also want to pick up a rustic loaf of locally-baked bread, such as the Mediterra Bakehouse red fife levain I used here picked up at LGO Grocery (made with heritage red fife grain grown in Coolidge, Arizona).Tip: Griddling both sides of the bread instead of toasting keeps the buttery slices crispy when slathered with the mayonnaise spread.

Pickled Jalapeño Tartar Sauce

1/2 cup of mayonnaise
1/4 tsp of onion powder
1 Tbsp of minced pickled jalapeños
1 Tbsp finely chopped cilantro

Combine all ingredients and set aside.

Swordfish Sandwiches

Two 1/2-inch-thick Chula Seafood swordfish steaks
1 Tbsp of chili powder mixed with 1/2 tsp of smoked paprika (or more to taste)
1 tablespoon of vegetable oil
4 slices of rustic bread
Softened butter
One avocado, sliced
1 lime
Salt and pepper

Remove swordfish steaks from the refrigerator 10-15 minutes before cooking (a cold piece of fish will not cook as evenly).
Heat a skillet over medium heat. Spread butter on each side of bread slices. Place bread in pan and griddle for 1 to 2 minutes, flipping once, until both sides are toasted and golden brown. Set aside.
Wipe out skillet and heat vegetable oil over medium-high heat (alternatively, swordfish steaks can be broiled or grilled). Pat fish dry. If your chili powder blend is salt-free, season with salt and pepper on both sides. Sprinkle each side evenly with 1/2 to 3/4 of a teaspoon of the chili powder blend.

Place in hot pan and cook for approximately 1-2 minutes per side (or until the middle just turns opaque).

To make each sandwich, spread tartar sauce on 2 pieces of toasted bread and place a piece of fish on top of each. Top fish with a squeeze of fresh lime juice. Spread tartar sauce on remaining slices of bread, fan avocado slices on top and sprinkle with flakey sea salt. Assemble, and serve.

CHULA SEAFOOD: Chile-Spiced Swordfish Sandwiches with Pickled Jalapeño Tartar Sauce