Swordfish Tomatillo
4 servings
1 tablespoon olive oil
2 tablespoons molasses
1 teaspoon hot pepper
1/4 cup lime juice
4 fillets swordfish steaks or red snapper, quartered
TOMATILLO SAUCE:
3 tablespoons Canola oil
1 small onion, diced
3 cloves garlic, minced
1/2 pound tomatillos, husked and quartered
2 serrano chiles, minced
1/2 teaspoon cumin
1 cup chicken broth
2 tablespoons chopped fresh cilantro
2 tablespoons chopped parsley
3/4 cup hulled pumpkin seeds, toasted
Salt and pepper, to taste
4 leaves spinach, for garnish
In a glass bowl whisk olive oil, molasses, hot pepper and lime juice. Add fish to the marinade, turn, and marinate for 10 minutes. Grill fish over hot heat turning once, until browned (about 5 minutes). Serve at once with Tomatillo Sauce on side.
TOMATILLO SAUCE:
In a deep sauté pan heat oil over medium heat. Add onion and garlic until soft. Reduce heat and add tomatillos, chiles and cumin. Stir, cover and cook until tomatillos are soft ( stirring occasionally). Transfer to blender. Add broth, cilantro, parsley and pumpkin seeds and blend. Salt and pepper, to taste. Divide between 4 small bowls at each serving. Garnish with spinach leaves.
