| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | Taco, Sour cream, Fish | 4 | Servings | |
INGREDIENTS
| 1 | lb | 3/4-Inch-Thick Swordfish Steaks |
| Olive Oil | ||
| Warm Corn Tortillas | ||
| Lime Wedges | ||
| Thinly Sliced Cabbage | ||
| Pico De Gallo; (see recipe below) | ||
| Sour Cream |
INSTRUCTIONS
Prepare barbecue (med-high heat) or preheat broiler. Brush swordfish generously with olive oil and season with salt and pepper. Grill or broil until cooked through, about 4 minutes per side. Transfer steaks to plate and cut into chunks. Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos. Pico de Gallo (about 3 cups) 2 lg. tomatoes, diced 1 green onion bunch, thinly sliced 2 jalapeno chilies, seeded, diced 2 T. olive oil 1 T. red wine vinegar Combine all ingredients in bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Store at room temperature. Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@wizard.com> on Apr 04, 1998
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