Grilled Swordfish With Tomatillo Sauce
Ingredients
- 2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds) ⓘ
- 2 tablespoons olive oil ⓘ
- 3 cloves garlic, unpeeled ⓘ
- 1 pound tomatillos ⓘ
- 2 jalapeno chilies, seeded and sliced ⓘ
- 1 to 2 teaspoons sugar (or to taste)
- 13 cup dry white wine
- 1 tablespoon white-wine vinegar
- 2 tablespoons unsalted butter ⓘ
- Coarse salt and freshly ground pepper to taste ⓘ
Instructions
- Cut the swordfish steaks in half.
- Wipe them dry with paper towels and coat them on both sides with the olive oil.
- Set aside.
- Make the sauce.
- Boil the garlic for 10 minutes.
- Peel the cloves, mash them and set aside.
- Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar.
- Cook until soft, stirring frequently.
- Add the garlic.
- Taste to see if more sugar or vinegar is needed and season with salt and pepper.
- Add the butter to thicken the sauce.
- Pour the sauce into a food processor with the garlic cloves and add the coriander leaves.
- Puree, taste and correct seasoning.
- Set aside.
- Preheat broiler or coals.
- Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked.
- Meanwhile, reheat the sauce.
- To serve, pour some sauce on each of four individual plates.
- Put the steaks on top and sprinkle with coriander leaves.
Nutrition & Diet Analysis (per serving)
538
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).