This is a delicious meal using the salsa verde from the previous post. It is by no means Mexican food but it has the wonderful flavors from south of the border. You get the nice bright tanginess of the tomatillos, the smokey earthiness of the cumin and roasting of the veggies, the floral component of the cilantro and the kick of heat from the Serrano chiles all coupled with the dense meatiness of the swordfish. This is a wonderful use of the salsa verde and is a quick, easy dish to prepare, perfect for a weeknight meal.
When we made the salsa verde, we had this dish (and one other to be posted later) in mind. Now, inasmuch as I was doing the main course, Baby Lady took over the side and she is the one who came up with the name for the salad because it has to colors of the Mexican flag. The flavors of the seafood dish with the salsa played perfectly off of the flavors of the salad. What a beautiful meal, both in aesthetics and flavor. Give this a try. You won’t be disappointed.
For the Swordfish
- 4 swordfish steaks, 6 oz each
- 1 cup Salsa Verde
- 2 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Ensalada La Bandera Mexicana
- 1 tomato, sliced lengthwise into 1/2 wedges
- 1 ripe avocado, sliced
- 3 Tbsp Goat Cheese Mousse (recipe found here)
- red chili oil
Lightly oil the swordfish steaks.
Season with salt and pepper.
Place the swordfish steaks on a preheated, hot grill.
Cook for roughly 60 seconds and turn.
Cook another 60 seconds and remove from heat. Place on a plate. Arrange tomato and avocado slices and drizzle goat cheese mousse over the top along with a drizzle of red chili oil. Serve & enjoy!