| 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
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