Though tomatillos are rich in minerals, flavonoids, and anti-cancer withanolides, there’s something else special about them; they smell like rain.
Take a handful of these giant husked berries and breathe them in. I promise you they smell like a heavy downpour of summer rain during the hottest months of a midwest July.
I’ve also recently discovered that marigolds smell exactly like the woods in Ohio during fall: tree bark, rich leaves and unadulterated dirt. But that’s neither here nor there.
Let’s get to how this recipe tastes.
Tart and distinct, the tomatillo is related to a gooseberry and, obviously, the tomato. While tomatillo lacks the lycopene of tomatoes, they make up for it in Vitamin C, pectin and metabolism-boosting niacin.
Their snappy flavor makes them perfect for a fresh, breezy spring salsa to top a meaty steak of fish.
While swordfish is high in Omega-3 fatty acids and has all the good-for-your-heart properties of fish, high in polyunsaturated fat, it is also on the American Heart Association’s list of fish that is high in mercury. Pregnant women and kids shouldn’t eat it, and the rest of us should limit our intake to a couple times a month. No problem. There’s plenty of other fish in the sea to fill out the rest of the month.
Personally, I only buy it when it’s on sale anyway, so this is more like a once every few month’s dish. If you feel like you want it again, try swapping out the swordfish for a tuna steak, which has a similar thick meaty texture and lower mercury content.
The salsa is a concoction of tasty tomatillos, spicy jalepenos and poignant garlic all stewed together until they form a soft and exciting topping for your chosen meaty sea creature.
Chop some fresh cilantro and stir it into the salsa once it’s cooked. It’ll wilt just enough, but stay its vibrant self in the sauce without overpowering the other flavors.
It’s such an easy dish that you’ll look forward to falling back on it. It just screams warmer weather and makes it feel like summer, even if the temperature outside doesn’t quite agree just yet.
I can’t wait for summer. I love sleeping with the box fan in the window. I’m summoning the heat with this dish. You should make it too because there really is power in numbers.
What other tomatillo recipes have you tried?
How do you feel about eating swordfish?
- Half pound of swordfish (or tuna) steak fillet
- 1 Tbs olive oil
- Sea salt and pepper
- ½ cup filtered water
- 5 tomatillos
- 2 cloves garlic minced
- 1 jalepeno seeds removed and chopped
- ¼ cup fresh cilantro, choped
- Husk, rinse and chop the tomatillos
- Mince garlic
- Chop jalepeno (and de-seed if desired)
- Combine water, tomatillos, garlic and jalepeno in a medium pot and bring to a boil over medium heat.
- Let simmer for 5 to 7 minutes, until soft.
- Meanwhile, heat oil in a pan over medium high heat
- Sprinkle both sides of steak with salt and pepper
- Once the pan is hot, add the fish.
- Cook for 4 minutes, then flip and cook for 4 more minutes or until opaque in center.
- Remove from heat.
- Stir the cilantro into the salsa and scoop onto the fish.
- Serve with steamed greens or a nice big salad.