Yields: 4 Servings

Grilled Swordfish with Salsa Verde

Ingredients

  • 1 bunch 19 ounces LAS PALMAS Green Chile Enchilada Sauce, divided
  • 2 tbls. fresh lime juice
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 5 oz, 3/4 inch thick swordfish steaks
  • 1 1/2 cup diced tomatillos
  • 1 cup corn, frozen
  • 1/2 cup black beans, drained and rinsed
  • 2 tbls. fresh cilantro, chopped

Directions

  • 1 bunch 19 ounces LAS PALMAS Green Chile Enchilada Sauce, divided
  • 2 tbls. fresh lime juice
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 5 oz, 3/4 inch thick swordfish steaks
  • 1 1/2 cup diced tomatillos
  • 1 cup corn, frozen
  • 1/2 cup black beans, drained and rinsed
  • 2 tbls. fresh cilantro, chopped
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