Swordfish Tacos

Name: Swordfish Tacos
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup dry white wine; Juice of 2 lemons; 1 bunch fresh tarragon, roughly chopped; 1 shallot, roughly chopped; Kosher salt and freshly ground black pepper; Two 1-pound swordfish steaks; 5 ounces tomatillos, husked, scrubbed and roughly chopped; 1/4 cup roughly chopped red onion; 2 tablespoons fresh cilantro leaves; 1 teaspoon extra-virgin olive oil; 1 clove garlic; 1 small jalapeno, stemmed; Juice of 1 lime; Kosher salt and freshly ground black pepper; Flour tortillas, for serving; Diced tomatoes, for serving; 2 avocados, sliced; Shredded iceberg lettuce, for serving; Lime slices, for serving

Recipe courtesy of Debi Mazar and Gabriele Corcos

Show: Extra Virgin Americana

Episode: Shark Sighting on the Cape

Swordfish Tacos

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

580

Total Fat

40

Saturated Fat

7

Carbohydrates

23

Dietary Fiber

8

Sugar

5

Protein

34

Cholesterol

100

Sodium

910

Total: 1 hr 40 min (includes marinating and resting times)
Active: 35 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

580

Total Fat

40

Saturated Fat

7

Carbohydrates

23

Dietary Fiber

8

Sugar

5

Protein

34

Cholesterol

100

Sodium

910

Total: 1 hr 40 min (includes marinating and resting times)
Active: 35 min

Ingredients

Swordfish and Marinade:

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

Juice of 2 lemons

1 bunch fresh tarragon, roughly chopped

1 shallot, roughly chopped

Kosher salt and freshly ground black pepper

Two 1-pound swordfish steaks

Tomatillo Salsa:

5 ounces tomatillos, husked, scrubbed and roughly chopped

1/4 cup roughly chopped red onion

2 tablespoons fresh cilantro leaves

1 teaspoon extra-virgin olive oil

1 clove garlic

1 small jalapeno, stemmed

Juice of 1 lime

Kosher salt and freshly ground black pepper

Tacos:

Flour tortillas, for serving

Diced tomatoes, for serving

2 avocados, sliced

Shredded iceberg lettuce, for serving

Lime slices, for serving

Directions

For the swordfish and marinade: Whisk together the olive oil, white wine, lemon juice, tarragon, shallot and some salt and pepper in a container large enough to hold the fish. Add the swordfish and marinate, refrigerated, for about 1 hour, making sure the fish is coated and covered in the marinade.
For the tomatillo salsa: Add the tomatillos, onion, cilantro, olive oil, garlic, jalapeno, lime juice and some salt and pepper to a food processor and pulse to a chunky puree.
Heat a grill over medium-high heat.
Grill the swordfish until cooked through, 4 to 5 minutes per side. Rest the fish for 5 minutes, then cut into 1/4-inch slices or chunks.
For the tacos: Layer each tortilla with a couple slices of swordfish. Top with some tomatillo salsa, tomatoes, avocados and lettuce. Finish with a squeeze of lime juice.

Swordfish Tacos

Swordfish Tacos

Swordfish and Marinade:

Tomatillo Salsa:

Tacos:

Categories: