Recipe - Swordfish Tacos

1 pound 3/4InchThick Swordfish
Steaks
Olive Oil
Warm Corn Tortillas
Lime Wedges
Thinly Sliced Cabbage
Pico De Gallo; (see recipe
below)
Sour Cream

Prepare barbecue (medhigh 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, minced 1 green onion bunch,
thinly cut or sliced up 2 jalapeno chilies, seeded, minced 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 MCRecipe Digest by Gerald Edgerton jerrye@wizard.com on Apr
04, 1998