Grilled Swordfish Tacos with Molcajete Salsa

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Ingredients

1 1/2 pounds (5 to 6 medium round or 7 to 8 plum) ripe tomatoes
Fresh chiles to taste ( I like 2 jalapeños, or 4 serranos or 1 habanero), stemmed
3 garlic cloves , unpeeled
1/2 medium white onion, chopped
About 1/3 cup (loosely packed) roughly chopped cilantro
Oil for coating the fish
Salt
Four 5- to 6-ounce swordfish steaks (3/4 to 1 inch thick is best)
12 warm corn tortillas
1 cup baby arugula (optional)

1
Brush or spray both sides of each fish fillet with oil and sprinkle with salt. Lay the fish on the hottest part of the grill. Cook (without attempting to move or lift from the grill grates) until well browned underneath, usually 3 to 4 minutes. Use a spatula to flip the fillets over onto the coolest part of grill grill. Let the fish coast to doneness—it will give slightly under firm pressure, check it after about 2 more minutes. Slice the swordfish into ½-inch strips, scoop into the warm tortillas, top with the salsa and some baby arugula if you wish. Serve immediately.
2
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