Swordfish Tacos With Tomatillo Salsa

Recipe Ingredients

		Salsa
1 lb	454g / 16oz	Fresh green tomatillos
3 tablespoons	45ml	Finely chopped red onion
1		Serrano chile - finely chopped
		- seeded if desired
1		Lime - juice of
1/2 cup	8g / 0.3oz	Finely chopped cilantro
1/4 teaspoon	1.3ml	Salt and black pepper - each
		Tacos
2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	Fresh thyme - finely chopped
2		Garlic - crushed
1/4 teaspoon	1.3ml	Salt and black pepper - each
1 lb	454g / 16oz	Swordfish steak - (1 inch thick)
		- skin removed
8		Fat-free - (6 inch) flour or corn tortillas - warmed
2 cups	474ml	Shredded iceberg lettuce
1 cup	62g / 2.2oz	Diced plum tomatoes
1/4 cup	4g / 0.1oz	Chopped cilantro

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.

Source:
McCall's Magazine, June '97, Spa Specials

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