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CATEGORY CUISINE TAG YIELD
Seafood, Grains Bobbie – no, Fish, Main dishes, Sauces, Tomatoes 4 Servings

INGREDIENTS

1 lb Fresh green tomatillos
3 tb Finely chopped red onion
1 Serrano chile; finely chopped, seeded if desired
Juice of 1 lime
1/2 c Finely chopped cilantro
1/4 ts Salt and black pepper; EACH
2 ts Olive oil
2 ts Fresh thyme; finely chopped
2 Cloves garlic; crushed
1/4 ts 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 c Shredded iceberg lettuce
1 c Diced plum tomatoes
1/4 c Chopped cilantro

INSTRUCTIONS

SALSA
TACOS
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
Recipe by Executive Chef James Boyce, Loews Coronado Bay Resot, San Diego,
Calif.
Recipe by: McCall's Magazine, June '97, Spa Specials
Posted to MC-Recipe Digest V1 #1012 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 15, 1998

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