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Ingredients

• 1 1/4 pounds swordfish or tuna steaks, 3/4 to 1 inch thick
• 5 - 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.

Better Homes And Garden