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RECIPES/Entrees
Swordfish with Salsa Verde
INGREDIENTS
1 pound swordfish
1 recipe salsa verde (page TK), divided
lime wedges (for serving)
Salsa Verde
This “green” salsa is a classic sauce in Mexican cooking. It works well with fish and poultry alike.
Makes about 2½ cups
4 garlic cloves
1 pound tomatillos, husks removed
2 tablespoons olive oil
2 Serrano chiles (may substitute with jalapeños)
6 green onions, cut into 1-inch pieces
½ small onion, cut into 1-inch pieces
1/3 cup cilantro
¼ cup fresh lime juice
1 teaspoon sea or kosher salt
¼ teaspoon ground cumin

Instructions
Rinse the swordfish and pat dry with paper towels. Place in a glass baking dish and pour ½ cup of the salsa verde over the fish to cover completely. Cover the dish with plastic wrap; marinate in the refrigerator for about 30 minutes.
Remove fish and wrap well in foil. Place wrapped fish the provided basket. Assemble basket as instructed (page TK) and place on the roasting spit assembly fitted in the drip tray.
Place in the Cuisinart® Vertical Rotisserie and set the temperature to 450°F. Set the timer to 40 minutes.
Carefully remove the wrapped fish from the basket; transfer to serving platter. Serve with the reserved salsa verde.
Salsa Verde
Add the garlic to the bowl of a Cuisinart® Food Processor fitted with the chopping blade. Pulse until roughly chopped. Add the tomatillos and pulse until chopped. Reserve.
Heat the olive oil in a large skillet set over medium heat. Once the oil is hot and shimmering, add the garlic and sauté until just softened. Add the tomatillos (with juices) and let cook for about 8 minutes, or until a strong simmer is achieved.
While the tomatillos and garlic are cooking add the chiles, green onion and onion to the bowl of the food processor. Pulse to roughly chop. Add the cooked garlic and tomatillos (with their juices) to the chopped vegetables and add the remaining ingredients. Process until homogenous.
Use immediately or contain in a sealed glass jar. Store in refrigerator if not using right away.
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RECIPE FACTS

Servings: Makes 4 servings

Nutritional information per serving

Calories 250 (45% from fat) • carb. 11g • pro. 24g • fat 13g • sat. fat 3g • chol. 45mg • sod. 640mg • calc. 36mg • fiber 3g

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