| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Bobbie – no, Fish, Main dishes, Sauces, Tomatoes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh green tomatillos |
| 3 | T | Finely chopped red onion |
| 1 | Serrano chile, finely | |
| chopped seeded if | ||
| desired | ||
| Juice of 1 lime | ||
| 1/2 | c | Finely chopped cilantro |
| 1/4 | t | Salt and black pepper, EACH |
| 2 | t | Olive oil |
| 2 | t | Fresh thyme, finely chopped |
| 2 | Cloves garlic, crushed | |
| 1/4 | t | 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: 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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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 18.2mg
Potassium: 190mg
Carbohydrates: 63.3g
Fiber: 3g
Sugar: <1g
Protein: 8.8g