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Ingredientes
- 5 x fresh tomatillos - (to 6) husks removed,
- Â Â and finely minced
- 2 Tbsp. finely-minced onion
- 2 x serrano or possibly jalapeno peppers seeded, and
- Â Â finely minced
- 1 Tbsp. snipped fresh cilantro
- 1 tsp finely shredded lime peel
- 1/2 tsp Splenda
- 4 x fresh or possibly frzn 1"-thk swordfish steaks
- 1/4 tsp salt
- 1/4 tsp grnd cumin
- 1/4 tsp freshly-grnd black pepper
- Â Â Extra virgin olive oil as needed
- 1/2 med ripe avocado seeded, peeled,
- Â Â and coarsely minced
Direcciones
- Stir together the tomatillos, onion, serrano or possibly jalapeno peppers, cilantro, lime peel, and Splenda in a non-metal mixing bowl. Set aside.
- Thaw fish if frzn. Combine salt, cumin, black pepper. Brush fish with extra virgin olive oil. Sprinkle with cumin mix. Stir avocado into the salsa verde.
- Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 min or possibly just till fish begins to flake easily when tested with a fork, turning once halfway through grilling time.
- Serve with salsa verde.
- This recipe yields 4 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 37 | 63% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 255mg | 7% |
| Total Carbs 5.93g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.66g | 2% |
| Protein 1.04g | 2% |
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