It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Grilled Swordfish Tacos
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- #94473
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Swordfish and Marinade
1 1/4 pound swordfish or halibut fillet, cut into 1-inch cubes
1/2 teaspoon orange zest
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh oregano
1 jalapeno pepper, seeded, minced
1/2 teaspoon kosher salt
Tomatillo Salsa
8 ounces tomatillos, husked, rinsed, and quartered
2 scallions, coarsely chopped
1 clove garlic, chopped
1/3 cup cilantro leaves
1 tablespoon fresh oregano leaves
Accompaniment
olive oil cooking spray
8 corn tortillas
2 cups shredded romaine or iceberg lettuce
1 cup diced tomato
directions
Marinade: Combine swordfish and marinade ingredients in a large food storage bag; seal bag. Marinate 1 hour.
Salsa: Pulse all salsa ingredients in food processor until a chunky salsa forms.
Prepare an outdoor grill with a medium hot fire or preheat a stove- top grill pan over medium heat. Thread swordfish onto 2 or 3 long metal skewers; coat with cooking spray. Grill 5 to 6 minutes, turning skewers once or twice, until just opaque in the center.
Remove swordfish from skewers to a bowl and toss with 1/2 cup of the salsa. Cover mixture and keep warm while heating tortillas.
Heat tortillas directly on grill 30 to 45 seconds per side, until softened and pliable. Wrap in kitchen towel to keep warm and soft. Serve swordfish with tortillas, lettuce, diced tomato, and remaining salsa.
added by
quibrey
nutrition data
335 calories, 8 grams fat, 34 grams carbohydrates, 33 grams protein per serving.
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reviews & comments
August 4, 2014
Had big plans to grill this recipe as directed but the weather prohibited that. Pan seared the fish and warmed the tortillas in the oven. I also used halibut. The salsa was quite tangy when I tasted it by itself but once it was on the tacos with the accompaniments it fit right in. I will probably make this again as it was simple and not calorie laden.
October 12, 2013
I had a freezer full of snapper, so I didn't prepare the recipe with swordfish - but I don't think it mattered so much. I was delicious!