Swordfish tacos with tomatillo salsa

Yield: 4 Servings

Measure Ingredient
1 pounds Fresh green tomatillos
3 tablespoons Finely chopped red onion
1 \N Serrano chile; finely chopped, seeded if desired
\N \N Juice of 1 lime
½ cup Finely chopped cilantro
¼ teaspoon Salt and black pepper; EACH
2 teaspoons Olive oil
2 teaspoons Fresh thyme; finely chopped
2 \N Cloves garlic; crushed
¼ teaspoon Salt and black pepper; EACH
1 pounds Swordfish steak; (1 inch thick) skin removed
8 \N Fat-free (6 inch) flour or corn tortillas; warmed
2 cups Shredded iceberg lettuce
1 cup Diced plum tomatoes
¼ cup Chopped cilantro

SALSA

TACOS

Salsa: Husk tomatillos; wash under hot water. Puree in food processor or blender. Pour into sieve set over small bowl; drain 3 minutes; discard liquid. Transfer pulp to serving bowl; stir in onion, chile, lime juice, cilantro, salt and pepper.

Tacos: In cup, combine oil, thyme, garlic, salt and pepper; rub over swordfish. Prepare medium-hot fire on outdoor grill or preheat broiler.

Grill or broil fish 4-6 minutes per side, until just cooked through. Remove to cutting board; let rest 3 minutes. Halve steak lengthwise; cut cross-wise into ¼" slices.

Place fish slices down center of each tortilla; top with lettuce, tomatoes and cilantro; spoon on some salsa. Fold to form soft taco. Serve with extra salsa.

Serves 4.

Per serving; 380 calories, 6 grams fat, 30 mg. cholesterol, 615 mg. sodium Recipe by Executive Chef James Boyce, Loews Coronado Bay Resot, San Diego, Calif.

Recipe by: McCall's Magazine, June '97, Spa Specials Posted to MC-Recipe Digest V1 #1012 by Roberta Banghart <bobbi744@...> on Jan 15, 1998

Similar recipes