Swordfish en Salsa Verde
The robust salsa verde or "green sauce" that bakes atop the fish steaks is the perfect flavor accent. Tomatillos and serrano peppers give the salsa some Mexican pep.
Prep Time:
25 mins
Total Time:
31 mins
Servings:
Makes 4 servings.
Ingredients
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1-1/4 pounds swordfish or tuna steaks, 3/4 to 1 inch thick
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5 or 6 fresh tomatillos (6 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
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1/2 small onion, finely chopped (2 tablespoons)
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2 serrano or jalapeno peppers, seeded and finely chopped
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1 tablespoon snipped fresh cilantro or parsley
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1 teaspoon finely shredded lime peel or grapefruit peel
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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1/4 teaspoon ground black pepper
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1 tablespoon lime juice or grapefruit juice
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1/2 avocado, seeded, peeled, and chopped
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Tomato slices (optional)
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Lime wedges (optional)
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Cilantro or parsley (optional)
Directions
1.
Thaw fish, if frozen. Cut into four serving-size portions, if necessary. Rinse fish; pat dry with paper towels. Set aside.
2.
For salsa verde, in a medium bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime or grapefruit peel, and sugar. Set aside.
3.
In a small mixing bowl, combine salt, cumin, and black pepper; set aside. Place fish in a 3-quart rectangular glass baking dish. Brush fish with lime or grapefruit juice; sprinkle with cumin mixture. Stir avocado into salsa verde. Spoon salsa verde over fish.
4.
Bake, uncovered, in a 450 degree F oven for 6 to 12 minutes or until fish flakes easily with a fork. Transfer fish and salsa verde to dinner plates. Garnish with tomato slices, lime wedges, and cilantro or parsley, if desired. Makes 4 servings.
Make-ahead tip
Salsa verde may be made up to two days ahead of time. Store in a tightly covered container in the refrigerator.
Nutrition information
Calories 242, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 56 mg, Sodium 265 mg, Carbohydrate 7 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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