Swordfish Tacos With Tomatillo Salsa

Course : Fish
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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
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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes