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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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