SWORDFISH POSOLE WITH NAPA CABBAGE ENJOY DAN:

SWORDFISH POSOLE SALAD WITH NAPA CABBAGE by CHEF DAN:

Serves 2

(You could also make this recipe with crab, scallops, shrimp, or black cod)

INGREDIENTS:

2 tablespoons lime juice

1/2 EACH-teaspoon chipotle chili powder, and Tandoori masala

1 shallot, minced

2 teaspoons EACH garlic powder and ginger powder

2 tablespoon black truffle oil

Sea salt and Seasoned Pepper Medley to taste

SALAD

 2 (10 Oz) cooked swordfish fillets, cut into bit size pieces

4 radishes, sliced on a mandolin

1 head Napa cabbage thinly sliced

1 (15 Oz) can garbanzo beans, drained and rinsed

1/3-cup fresh cilantro, chopped

1 avocado, cut into 1/2-inch cubes

2 scallion, bias sliced into 1/2-inch lengths, divided

A pinch of red pepper flakes

DIRECTIONS:

1.    Wisk dressing ingredients together in a bowl, stir to combine.

2.   Season to taste with salt and lemon juice.

3.   Set aside

4.   Put swordfish, rashes and next 4 ingredients in a bowl, and 1/2- the scallions.

5.   Add dressing and toss gently to coat.

6.   Divide between 2 plates, arranging swordfish pieces and some radishes on top.

7.   Sprinkle with remaining scallions, and a pinch of red pepper flakes.

ENJOY DAN:                                            BON-APPETITE!!