(Jonathan Levitt for the Boston Globe)
Sunday Supper & More
Serves 4
SALSA
| 6 | grilled tomatoes, coarsely chopped |
| 2 | jalapeno peppers, cored and coarsely chopped |
| 1/2 | bunch fresh cilantro, leaves and tender stems chopped |
| Juice of 1 lime | |
| Salt and pepper, to taste |
1. In a bowl combine the tomatoes, jalapenos, cilantro, and lime juice.
2. Add salt and pepper; set aside.
FISH
| 1 | cup aioli |
| Juice of 1 lime | |
| 8 | corn tortillas |
| 2 | pieces grilled swordfish, cut into 1-inch pieces |
| 2 | avocados, halved, peeled, pitted, and diced |
| Handful fresh cilantro sprigs, leaves removed |
1. In a bowl whisk the aioli and lime juice; set aside.
2. In a dry cast iron or other heavy skillet, heat the tortillas on both sides until warm.
3. Arrange 2 tortillas on each of 4 plates. Add a spoon of aioli, swordfish, avocado, salsa, and cilantro.
Jonathan Levitt 
© Copyright 2010 Globe Newspaper Company.
