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["Place tomatoes & peaches in a non-reactive bowl
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Salt generously.", "Saute ginger, jalapeno, raisins and garlic in 1 T oil till soft.", "Whisk in honey, tamarind (or pom. molasses) & vinegar, pour over tomato/peaches", "Add 2nd T of oil to pan and add mustard seed, coriander, cumin & cardamom, Saute until mustard seeds POP", "Add spices to tomato/peaches
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Let sit awhile, so the flavors meld, can be done a day ahead", "Yoghurt Sauce:
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Blend the cup of yoghurt, cilantro, mint, garlic & serrano together till smooth & green, season to taste with lime/lemon, salt & pepper, if you want more heat, add another serrano or a hottter pepper, if you want less heat, use less pepper or omit entirely", "Whisk together Tandoori paste, (1/2 cup) yogurt, grated ginger", "Cut fish into large 2 -3"" chunks
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Marinate sword fish an hour or two or up to 1 day", "Wipe off excess marinade, give a sprinkle of salt and a grind of pepper", "Skewer about 4 chunks per skewer, you should have 8 Skewers, 2 per person
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Grill on high heat 5 mins on 1 side ..3-4 on the other", "Assembly:
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Grill flour tortillas, the brush with butter
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Place a few swordfish chunks inside
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Add a good spoonful of ""chutney""
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Drizzle with yoghurt sauce
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And sprinkle on cucumbers, red onion, radishes, bit of cabbage & fresh herbs, more hot peppers if that's your thing
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Add a squeeze of lemon", "Would be great with Fresh Melon or Mango Margaritas, maybe some coconut basmati rice or grilled sweet potato wedges brushed with lime juice & garam masala...wine wise I had this really lush juicy Albarino , CANA was the name it was really full of fruit, bursting with fruit actually, on that note a Trebianno would work too."]
