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Swordfish Tacos With Tomatillo Salsa

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Fresh green tomatillos

    2. 3 tablespoons 45ml Finely chopped red onion

    3. 1 Serrano chile - finely chopped - seeded if desired

    4. 1 Lime - juice of

    5. 1/2 cup 8g / 1/3oz Finely chopped cilantro

    6. 1/4 teaspoon 1 1/3ml Salt and black pepper - each Tacos

    7. 2 teaspoons 10ml Olive oil

    8. 2 teaspoons 10ml Fresh thyme - finely chopped

    9. 2 Garlic - crushed

    10. 1/4 teaspoon 1 1/3ml Salt and black pepper - each 1 lb 454g / 16oz Swordfish steak - (1 inch thick) - skin removed

    11. 8 Fat-free - (6 inch) flour or corn tortillas - warmed

    12. 2 cups 474ml Shredded iceberg lettuce

    13. 1 cup 62g / 2 1/5oz Diced plum tomatoes

    14. 1/4 cup 4g / 0.1oz Chopped cilantro

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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 1/4" 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. Recipe by Executive Chef James Boyce, Loews Coronado Bay Resort, San Diego, Calif.

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