Creamy Tofu and Green Pea Dip

  • 12 ounces silken tofu, drained
  • 1 and 1/2 cups fresh green peas
  • 2 teaspoons extra virgin olive oil
  • juice of one lime
  • 1/4 cup loosely packed cilantro OR Italian parsley
  • 1 scallion, roughly chopped
  • 1 jalapeño, seeded and roughly chopped
  • 1/4 teaspoon cumin
  • pinch of salt- optional
  1. Place all ingredients in a food processor and blend well.
  2. Refrigerate  in a covered glass container for at least one hour.
  3. Serve as a veggie dip or top off grilled fish.



Grilled Swordfish Tacos with Pineapple Salsa

Ingredients for pineapple salsa:

  • 2 cups diced fresh pineapple
  • 1 cup diced red pepper
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 2 finely chopped serrano peppers, stemmed and seeded
  • 1 finely chopped habanero pepper, stemmed and seeded
  • Juice of 1 large lime
  • Salt, to taste

Ingredients for tacos:

  • 1 lb of fresh swordfish (1/4 lb per person)
  • Salt and pepper
  • Olive oil
  • 1 dozen corn tortillas (3 per person)
  • Shredded cabbage
  • Cider vinegar


  1. In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste, set aside. Serve at room temperature or chilled.
  2. Sprinkle cabbage with vinegar (about a tablespoon) and salt. Refrigerate.
  3. Heat grill pan till smoking hot. Brush olive oil on the pan.  Salt and pepper the fish and sear both sides for approximately 4-5 minutes total.
  4. Heat tortillas 3 at a time. Rinse with water, wrap them in a clean dishtowel, and microwave for 20-30 seconds. Remove promptly and assemble 3 tacos by stacking all ingredients on the tortillas.

Yield: 4 servings