Name: Swordfish Tacos with Tomatillo Salsa
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

Did God really forsake Jesus Christ upon the cross? Then from the desertion of Christ singular consolation springs up to the people of God… (1) Christ’s desertion is preventive of your final desertion. Because He was forsaken for a time you shall not be forsaken forever. For He was forsaken for you… (2)…Though God deserted Christ, yet at the same time He powerfully supported Him. His omnipotent arms were under Him, though His pleased face was hid from Him. He had not indeed His smiles, but He had His supportations. So Christian, just so shall it be with thee. Thy God may turn away His face, He will not pluck away His arm.

John Flavel

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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