Swordfish En Salsa Verde

Recipe Ingredients

5		Fresh tomatillos - (to 6) - husks removed,
		And finely chopped
2 tablespoons	30ml	Finely-chopped onion
2		Serrano or jalapeño peppers - seeded, and
		Finely chopped
1 tablespoon	15ml	Snipped fresh cilantro
1 teaspoon	5ml	Finely shredded lime peel
1/2 teaspoon	2.5ml	Splenda
4		Fresh or frozen 1"-thk swordfish steaks
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Olive oil - as needed
1/2		Ripe avocado - seeded, peeled, (medium)
		And coarsely chopped

Recipe Instructions

Stir together the tomatillos, onion, serrano or jalapeño peppers, cilantro, lime peel, and Splenda in a non-metal mixing bowl. Set aside.

Thaw fish if frozen. Combine salt, cumin, black pepper. Brush fish with olive oil. Sprinkle with cumin mixture. Stir avocado into the salsa verde.

Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once halfway through grilling time.

Serve with salsa verde.

This recipe yields 4 servings; 5 carb grams per serving.

Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com

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