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Swordfish En Salsa Verde
Ingredients
- 5 x fresh tomatillos - (to 6) husks removed,
- and finely minced
- 2 Tbsp. finely-minced onion
- 2 x serrano or possibly jalapeno peppers seeded, and
- finely minced
- 1 Tbsp. snipped fresh cilantro
- 1 tsp finely shredded lime peel
- 1/2 tsp Splenda
- 4 x fresh or possibly frzn 1"-thk swordfish steaks
- 1/4 tsp salt
- 1/4 tsp grnd cumin
- 1/4 tsp freshly-grnd black pepper
- Extra virgin olive oil as needed
- 1/2 med ripe avocado seeded, peeled,
- and coarsely minced
Directions
- Stir together the tomatillos, onion, serrano or possibly jalapeno peppers, cilantro, lime peel, and Splenda in a non-metal mixing bowl. Set aside.
- Thaw fish if frzn. Combine salt, cumin, black pepper. Brush fish with extra virgin olive oil. Sprinkle with cumin mix. Stir avocado into the salsa verde.
- Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 min or possibly just till fish begins to flake easily when tested with a fork, turning once halfway through grilling time.
- Serve with salsa verde.
- This recipe yields 4 servings;
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