GRILLED SWORDFISH WITH TOMATILLO SAUCE

Grilled Swordfish With Tomatillo Sauce image

Provided by Moira Hodgson

Time 35m

Yield 4 servings

Number Of Ingredients 12

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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)
1/3 cup dry white wine
1 tablespoon white-wine vinegar
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
1/3 cup fresh coriander leaves
Coriander sprigs to garnish

Steps:

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 Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams, TransFat 0 grams