Grilled Swordfish With Tomatillo Sauce

Ingredients

• 2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds)
• 2 tablespoons olive oil

For the sauce:

• 3 cloves garlic, unpeeled
• 1 pound tomatillos
• 2 jalapeno chilies, seeded and sliced
• 1 to 2 teaspoons sugar (or to taste)
• ⅓ cup dry white wine
• 1 tablespoon white-wine vinegar
• 2 tablespoons unsalted butter
• Coarse salt and freshly ground pepper to taste
• ⅓ cup fresh coriander leaves
• Coriander sprigs to garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    455 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 40 grams protein; 146 milligrams cholesterol; 165 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.
2. 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.
3. Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.
4. 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.
5. To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.

• Sweet corn, stewed black beans or sauteed potatoes go well with this dish.