Swordfish and Tomato Tomatillo Salsa
October 17, 2018
Swordfish steaks are the perfect vehicle for salsa: Their dense flakes hold up well under the juice and add a nice, chewy texture to the mix, and they’re mellow enough that the salsa’s more lively flavors have the space to shine. In this recipe, we’ve updated a traditional salsa fresca with fresh tomatillos — which are bright with fruity acid, almost lemony.
Our tip: If you like your salsa with a little heat, leave some of the seeds in the pepper. Wanna feel the burn? Go ahead and add an extra jalapeño. And then use this salsa on everything from eggs to grits and cheese sandwiches to tortilla soup.
4 cluster tomatoes, diced
6 tomatillos, husked, stemmed, and diced
1 medium onion, diced
1 red jalapeño pepper, seeded and diced
1 green jalapeño pepper, seeded and diced
1 clove garlic, minced
½ cup cilantro, chopped
1 Tbsp lime juice
¼ tsp salt
4 6-oz boneless, skinless swordfish steaks
Lime juice, to taste for the swordfish
Salt and pepper, to taste for the swordfish
- Preheat a charcoal grill. (Note: You can also use a grill pan or broiler.)
- Combine the tomatoes, tomatillos, onion, jalapeño peppers, garlic, cilantro, salt, and a tablespoon of lime juice in a glass bowl, mix well, and set aside.
- Prepare the fish on both sides with olive oil, lime juice, salt, and pepper.
- Place the fish on the grill and cook, turning once, for 10 – 12 minutes or until tender.
- Serve with the salsa on top. The salsa can be warm or room temperature. Note: Salsa is best the day you make it, but covered and refrigerated, it will keep for a few days.