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SWORDFISH TACOS 4 Servings 1 pound 3/4-inch-thick swordfish steaks Olive oil Warm corn tortillas Lime wedges Thinly sliced cabbage Pico de Gallo Sour cream Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish generously with olive oil and season with salt and pepper. Grill or broil until just cooked through, about 4 minutes per side. Transfer steaks to plate and cut into chunks. Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos. PICO DE GALLO Besides the tacos, try this salsa on scrambled eggs, grilled chicken or instead of sour cream on a baked potato. 2 large tomatoes, diced 1 green onion bunch, thinly sliced 2 jalapeño chilies, seeded, diced 2 tablespoons olive oil 1 tablespoon red wine vinegar Combine all ingredients in bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Store at room temperature.)

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