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Ingredients

• 1-1/4 pounds  swordfish or tuna steaks, 3/4 to 1 inch thick
• 5 or 6   fresh tomatillos (6 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
• 1/2   small onion, finely chopped (2 tablespoons)
• 2   serrano or jalapeno peppers, seeded and finely chopped
• 1 tablespoon  snipped fresh cilantro or parsley
• 1 teaspoon  finely shredded lime peel or grapefruit peel
• 1/2 teaspoon  sugar
• 1/4 teaspoon  salt
• 1/4 teaspoon  ground cumin
• 1/4 teaspoon  ground black pepper
• 1 tablespoon  lime juice or grapefruit juice
• 1/2   avocado, seeded, peeled, and chopped
•   Tomato slices (optional)
•   Lime wedges (optional)
•   Cilantro or parsley (optional)

Description

The Robust Salsa Verde Or "green Sauce" That Bakes Atop The Fish Steaks Is The Perfect Flavor Accent. Tomatillos And Serrano Peppers Give The Salsa Some Mexican Pep.

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