Swordfish Tacos Recipes

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GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA



Grilled Swordfish Tacos with Tomatillo-Mango Salsa image

The fresh tomatillo-mango salsa is simple, quick, and a perfect complement to the grilled fish. Serve with your favorite tortillas. You can also enjoy the salsa with grilled chicken, tortilla chips, or other fish tacos.

Provided by Sarah

Categories     Seafood     Fish

Time 40m

Yield 6

Number Of Ingredients 12

2 semi-ripe mangoes, diced
3 limes, juiced, divided
1 orange, juiced
4 tomatillos, peeled and diced, or more to taste
1 small red onion, chopped
1 jalapeno pepper, seeded and diced
½ cup chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
6 (6 ounce) fillets boned, skinned swordfish
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
  • Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
  • Pour the pureed mango mixture over the salsa and mix well.
  • Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
  • Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 9.5 g, Fiber 3.4 g, Protein 34.5 g, SaturatedFat 2.2 g, Sodium 206.8 mg, Sugar 12.1 g

SWORDFISH TACOS



Swordfish Tacos image

Provided by Desiree Zamorano

Categories     Fish     Tomato     Jalapeño     Bon Appétit     Pasadena     California

Yield Makes 4 Servings

Number Of Ingredients 12

1 pound 3/4-inch-thick swordfish steaks
Olive oil
Warm corn tortillas
Lime wedges
Thinly sliced cabbage
For Pico de Gallo:
2 large tomatoes, diced
1 green onion bunch, thinly sliced
2 jalapeño chilies, seeded, diced
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sour cream

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish generously with olive oil and season with salt and pepper. Grill or broil until just cooked through, about 4 minutes per side. Transfer steaks to plate and cut into chunks. Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.
  • Make the Pico de Gallo:
  • Combine all ingredients in bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Store at room temperature.)

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