Serves: 6
Total Calories: 124

FOR THE FISH AND MARINADE:
6 swordfish steaks (about 6 to 8 ounced and about 1 inch thick)
2 to 6 jalapeno chiles, or serrano, thinly sliced (for a milder sauce, seed the chiles)
1/4 cup cilantro, chopped fresh
3 tablespoons lime juice, fresh
3 tablespoons olive oil, extra-virgin
salt and freshly ground black pepper, to taste
FOR THE SAUCE:
1 cup pumpkin seeds, hulled
2 1/2 cups fish stock, , bottled clam broth, chicken broth, or water
8 tomatillos, fresh (see note)
4 to 6 jalapeno chiles, , fresh, 6 to 10 serrano chiles, or 1 poblano chile, cut in half lengthwise and seeded (for a spicier sauce, leave the seeds in)
1/2 onion, small
4 cloves garlic, peeled
2 scallion, both white and green parts, trimmed and cut into 1-inch pieces
1/2 cup cilantro, fresh, coarsely chopped, plus a few tablespoons for garnish
2 tablespoons parsley, coarsely chopped fresh Italian (flat-leaf)
2 Romaine lettuce leaves, cut crosswise into 1-inch slices
1 tablespoon lime juice, fresh, or more to taste
1/4 teaspoon cumin, ground
2 tablespoons olive oil, or lard
2 sprigs epazote, finely chopped (optional) and salt, to taste

1. Rinse the swordfish steaks under cold running water, then drain and blot dry with paper towels. Place the steaks in a nonreactive baking dish just large enough to hold them flat in a single layer. Combine the chiles, cilantro, lime juice, oil, and salt and pepper in a small bowl and whisk briefly to blend the liquids. Pour the mixture over the steaks in the baking dish. Cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.

2. Prepare the sauce. Roast the pumpkin seeds in a dry skillet over medium heat until they begin to brown and pop, 3 to 5 minutes. Shake the pan as you cook the seeds and do not let them burn. Transfer the pumpkin seeds to a shallow bowl to cool. Setting 3 tablespoons seeds aside for garnish, grind the remainder to a fine powder in a blender or mini chopper. Stir in 1 cup of the stock and set aside.

3. Discard the papery husks from the tomatillos and place in a small saucepan with water to cover. Add the chiles and bring to a boil over medium heat. Reduce the heat to low and gently simmer until the tomatillos are soft, about 5 minutes. Drain the tomatillos (both softened and canned, if using) and place in a blender with the chiles, remaining 1 1/2 cups stock, the onion, garlic, scallions, 1/2 cup cilantro, the parsley, lettuce, 1 tablespoon lime juice, and the cumin and process to a smooth purée.

4. Heat the lard or oil in a large deep saucepan over medium heat. Add the pumpkin seed mixture and fry until dark, thick, and fragrant, about 5 minutes, stirring frequently to prevent splattering. Stir in the tomatillo mixture and continue cooking the sauce until thick and richly flavored, 15 to 20 minutes, stirring often. The last 5 minutes, stir in the epazote (if using). Remove from the heat and taste for seasoning, adding salt or lime juice as necessary the mixture should be highly seasoned. Set aside and keep warm.

5. Preheat the grill to high.

6. When ready to cook, oil the grill grate. Remove the steaks from the marinade and arrange, facing in the same direction, on the hot grate. Grill until cooked through when pierced by a knife, 4 to 6 minutes per side, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.

7. Using the spatula, carefully transfer the steaks to a serving platter and spoon the sauce over. Sprinkle with the reserved whole pumpkin seeds and additional chopped cilantro and serve at once.

Serves 6

Note: If fresh tomatillos are not available, one 28-ounce can, drained, rinsed, and drained again, can be substituted it is not necessary to cook them before adding to the blender.

Nutritional Facts:

Serves: 6
Total Calories: 124
Calories from Fat: 102

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
Sole With Catalan Fruits and Nuts
Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik