Name: Swordfish Tacos
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

Rules for life: 1. Eagerly start the day’s main work. 2. Do not murmur at your busyness or the shortness of time, but buy up the time all around. 3. Never exaggerate duties by seeming to suffer under the load, but treat all responsibilities as liberty and gladness. 4. Never call attention to crowded work or trivial experiences. 5. Before confrontation or censure, obtain from God a real love for the one at fault. Know the facts; be generous in your judgment. Otherwise, how ineffective, how unintelligible or perhaps provocative your well-intended censure may be. 6. Do not believe everything you hear; do not spread gossip. 7. Do not seek praise, gratitude, respect, or regard for past service. 8. Avoid complaining when your advice or opinion is not consulted, or having been consulted, set aside. 9. Never allow yourself to be placed in favorable contrast with anyone. 10. Do not press conversations to your own needs and concerns. 11. Seek no favors, nor sympathies; do not ask for tenderness, but receive what comes. 12. Bear the blame; do not share or transfer it. 13. Give thanks when credit for your own work or ideas is given to another.

Edward Benson

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

A Message from our Provider:

“God: He holds the future…”