Rubio’s Restaurants is launching new limited-time swordfish dishes.
Starting 5 July, the San Diego, California, U.S.A.-based chain of more than 200 restaurants is featuring Grilled Swordfish Topped with Peruvian Aji Salsa, available as both a Two-Taco Plate or as a Bowl.
Rubio’s is also introducing the Baja Trio, which includes its traditional Mango Shrimp Taco as well as two new tacos: Rubio’s Fish Taco Especial and Chicken and Fire-Roasted Corn Taco.
The Fish Taco Especial is made with wild-caught Alaska pollock, which is beer-battered, a Rubio’s spokesperson told SeafoodSource. The standard Fish Taco with Alaska pollock was already on the chain’s menu, but the new dish is topped with guacamole, cheese, cilantro, white sauce, mild salsa, and cabbage, and is served on a warm, stone-ground tortilla.
Rubio’s utilizes wild-caught, hand-line caught swordfish, which is topped with Peruvian Aji Chile Salsa—a blend of Aji peppers, shallots, cilantro, garlic, and lime juice.
“Swordfish pairs well with our chef-crafted Aji Chile Salsa inspired by the flavors of Peru,” said Ralph Rubio, co-founder of Rubio’s Coastal Grill, in a press release. “The Aji chile is a Peruvian staple, similar to what the jalapeño is to Mexico, and we are excited to offer this unique flavor for our guests to enjoy all summer long."
