Swordfish Tacos With Tomatillo Salsa Recipe

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Swordfish Tacos With Tomatillo Salsa

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Category: Fish

4 Servings
By: Unknown

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Ingredients:

SALSA:

1 lb Fresh green tomatillos
3 tbsp Finely chopped red onion
1 Serrano chile, finely chopped, seeded if desired
Juice of 1 lime
1/2 cup Finely chopped cilantro
1/4 tsp Salt and black pepper, EACH

TACOS:

2 tsp Olive oil
2 tsp Fresh thyme, finely chopped
2 Cloves garlic, crushed
1/4 tsp Salt and black pepper, EACH
1 lb Swordfish steak, (1 inch thick) skin removed
8 Fat-free (6 inch) flour or corn tortillas, warmed
2 cup Shredded iceberg lettuce
1 cup Diced plum tomatoes
1/4 cup Chopped cilantro

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.

Serves 4.

Per serving; 380 calories, 6 grams fat, 30 mg. cholesterol, 615 mg. sodium

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