Swordfish tacos with tomatillo salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh green tomatillos |
| 3 | tablespoons | Finely chopped red onion |
| 1 | Serrano chile; finely chopped, seeded if desired | |
| 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 | Cloves garlic; crushed | |
| ¼ | teaspoon | Salt and black pepper; EACH |
| 1 | pounds | Swordfish steak; (1 inch thick) skin removed |
| 8 | Fat-free (6 inch) flour or corn tortillas; warmed | |
| 2 | cups | Shredded iceberg lettuce |
| 1 | cup | Diced plum tomatoes |
| ¼ | cup | Chopped cilantro |
Directions
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