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-style pep.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 6 mins to 12 mins 450°F

Swordfish en Salsa Verde

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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.

From the Test Kitchen

Salsa verde may be made up to two days ahead of time. Store in a tightly covered container in the refrigerator.

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Nutrition Facts (Swordfish en Salsa Verde)

  • Per serving:
  • 242 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 56 mg chol. ,
  • 265 mg sodium ,
  • 7 g carb. ,
  • 30 g pro.
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