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Grilled Swordfish With Tomatillo-Avocado Salsa central american, fall, summer, main course, spring grilled, entrée 1/2 pound tomatillos 3 medium cloves garlic; unpeeled 3 tablespoons olive oil 1 1/2 tablespoons balsamic vinegar Salt 4 swordfish steaks; (1 1/2 pounds) 2 small jalapeño chile pepper, seeded; roughly chopped 1/4 cup loosely packed cilantro leaves 4 sprigs cilantro; for garnish 1 large avocado-peeled; seeded and cut into large dice 1/2 small onion; minced TO COOK: Heat the broiler or grill. Place tomatillos and garlic cloves in a small baking pan; broil, turning occasionally, until lightly browned and softened, about 8 minutes. Set tomatillos aside to cool. Peel, then mash the garlic cloves to a paste; stir in oil, vinegar, and 1/2 teaspoon salt. Brush swordfish with this mixture. Grill or broil swordfish, turning once, until opaque throughout, about 6 minutes per side. Meanwhile, purée cooled tomatillos, chiles, and cilantro leaves in a food processor. Add avocado; pulse to combine. Transfer this salsa to a nonreactive bowl; stir in onions and season with 1/2 teaspoon salt or to taste. TO SERVE: Transfer a swordfish steak to each warm dinner plate. Spoon a portion of the salsa alongside each steak; garnish with cilantro sprigs and serve immediately. NOTES : Swordfish steaks "marinated" in roasted garlic and olive oil, grilled and served with a rich, refreshing salsa. This swordfish has a subtle, smoky taste from a roasted-garlic “marinade” that is brushed onto the fish. If swordfish is unavailable, substitute any firm-flesh fish, such as tuna or mahimahi. 0 0 0 0 0 0 20103 26544 0 2108 0 0 Contributor: Cook's Magazine June 1990 Yield: 4 servings Preparation Time: 0:45 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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