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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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