Swordfish Tacos With Tomatillo Salsa

Course : Fish
Source:
Serves: 4
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Ingredients:

---salsa---
1 pound fresh green tomatillos
3 tablespoons finely chopped red onion
1 medium serrano chile -- finely chopped seeded if desired
1 medium lime -- juice of
1/2 cup finely chopped cilantro
1/4 teaspoon salt and black pepper -- each
---tacos---
2 teaspoons olive oil
2 teaspoons fresh thyme -- finely chopped
2 cloves garlic -- crushed
1/4 teaspoon salt and black pepper -- each
1 pound swordfish steak -- (1 inch thick) skin removed
8 tortillas fat-free -- (6 inch) flour or corn tortillas - warmed
2 cups shredded iceberg lettuce
1 cup diced plum tomatoes
1/4 cup chopped cilantro
 

Preparation / Directions:

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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