| 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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