Recipe - Swordfish Tacos With Tomatillo Salsa

SALSA
1 pound Fresh green tomatillos
3 tablespoon Finely chopped red onion
1 Serrano chile; finely
chopped, seeded if desired
Juice of 1 lime
One half cup Finely chopped cilantro
One fourth teaspoon Salt and black pepper; EACH

TACOS
2 teaspoon Olive oil
2 teaspoon Fresh thyme; finely chopped
2 Cloves garlic; crushed
One fourth teaspoon Salt and black pepper; EACH
1 pound Swordfish steak; (1 inch
thick) skin removed
8 Fatfree (6 inch) flour or
corn tortillas; warmed
2 cup Shredded iceberg lettuce
1 cup Diced plum tomatoes
One fourth cup Chopped cilantro

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 mediumhot fire on outdoor grill or preheat broiler.
Grill or broil fish 46 minutes per side, until just cooked through. Remove
to cutting board; let rest 3 minutes. Halve steak lengthwise; cut
crosswise 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 MCRecipe Digest V1 #1012 by Roberta Banghart
bobbi744@sojourn.com on Jan 15, 1998