Recipe for Swordfish Tacos with Tomatillo Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
Salsa: ----------------
1 lb fresh green tomatillos
3 tbl red onion finely chopped
1 x serrano pepper finely chopped seeded if desired
1 x lime juiced
1/2 cup cilantro finely chopped
1/4 tsp salt
1/4 tsp pepper
----------------- Tacos: ----------------
2 tsp olive oil
2 tsp fresh thyme finely chopped
2 x cloves garlic crushed
1/4 tsp salt
1/4 tsp black pepper
1 lb swordfish steak (1 inch thick) skin removed
8 x fat-free flour or corn tortillas warmed (6 inch)
2 cup iceberg lettuce shredded
1 cup plum tomatoes diced
Instructions:
Instructions: Salsa: Husk tomatillos; wash under hot water. Puree in food processor or blender. Pour into sieve set over small bowl; drain 3 minutes; discard liquid. Transfer pulp to serving bowl; stir in onion, chile, lime juice, cilantro, salt and pepper.

Tacos: In cup, combine oil, thyme, garlic, salt and pepper; rub over swordfish. Prepare medium-hot fire on outdoor grill or preheat broiler.

Grill or broil fish 4-6 minutes per side, until just cooked through.

Remove to cutting board; let rest 3 minutes. Halve steak lengthwise; cut cross-wise into 1/4" slices.

Place fish slices down center of each tortilla; top with lettuce, tomatoes and cilantro; spoon on some salsa. Fold to form soft taco. Serve with extra salsa.

Serves 4.

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