Yields: 4 Servings

Grilled Swordfish with Salsa Verde


  • 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


1. In ungreased 12 x 8-inch (2 quart) baking dish, combine 1/2 cup of the enchilada sauce, lime juice, pepper and garlic; mix well. Add swordfish, turning to coat all sides well. Let stand while preparing salsa.

2. In large saucepan, combine remaining enchilada sauce, tomatillos, corn, beans and cilantro; mix well. Bring to a boil. Reduce heat to low; simmer 10-15 minutes.

3. Meanwhile, spray broiler pan with nonstick cooking spray. Place swordfish steaks on spray-coated pan. Broil 4 to 6 inches from heat for 12-17 minutes or until fish flakes easily with fork, turning once. Serve each steak with 1/4 cup sauce spooned over top.

Makes 4 servings.

TIP: Any remaining salsa can be used as a dip or topping for seafood, chicken or pork.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.