Saturday, July 18, 2015

Swordfish Steak with Tomatillo Salsa

Wednesday 15 July
We had lunch at Mazunte while we were out shopping; we still can't believe there's good Mexican food in Cincinnati.
Anywhere but our house, that is - because we continued on the Mexican theme for dinner.

We slapped a couple of swordfish steaks, just oiled and salted, on the grill pan, and served them with Holt's famous tomatillo salsa (which used up just about the last of the bolted cilantro in the garden).


alli said...

Do you use fresh, previously frozen, or frozen swordfish steaks?

Holt Parker said...

Nothing but Trader Jo's finest frozen for us. Thawed in the fridge, then in a water bath in the sink. You have to be careful not to overcook it.