Grilled Swordfish With Tomatillo Sauce

By Moira Hodgson

Updated Oct. 12, 2023

Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4(27)
Notes
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Ingredients

Yield:4 servings
  • 2swordfish steaks about 1-inch thick (about 1½ to 2 pounds)
  • 2tablespoons olive oil

    • For the Sauce

    • 3cloves garlic, unpeeled
    • 1pound tomatillos
    • 2jalapeno chilies, seeded and sliced
    • 1 to 2teaspoons sugar (or to taste)
    • ⅓cup dry white wine
    • 1tablespoon white-wine vinegar
    • 2tablespoons unsalted butter
    • Coarse salt and freshly ground pepper to taste
    • ⅓cup fresh coriander leaves
    • Coriander sprigs to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

472 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 41 grams protein; 849 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.

  2. Step 2

    Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce.

  3. Step 3

    Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.

  4. Step 4

    Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce.

  5. Step 5

    To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.

Tip
  • Sweet corn, stewed black beans or sauteed potatoes go well with this dish.

Ratings

4 out of 5
27 user ratings
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kathycookstoo

Is there any substitute for coriander leaves?

kathycookstoo

Never mind, I just found that coriander is cilantro!

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