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.