Swordfish en Salsa Verde
- Thaw fish, if frozen. Cut into four serving-size portions, if necessary. Rinse fish; pat dry with paper towels. Set aside.
- 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.
- 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.
- 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.
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.