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Serves 4
- 4 fish steaks, such as swordfish, halibut or tuna, each about 1-inch thick
- 1 jar (16 ounces) Frontera Tomatillo Salsa
- 2 tablespoons olive or vegetable oil
- 1 medium onion, thinly sliced
- 2/3 cup fish or mild chicken broth
- Salt to taste
- A little chopped cilantro or sprigs of cilantro, for garnish
- Mix together 1/4 cup of the Salsa with 1 tablespoon of the oil in a baking dish. Add the fish and turn to coat the fish. Cover and refrigerate for several hours, if time permits.
- Prepare a charcoal or gas grill. Heat the remaining 1 tablespoon of oil in a skillet. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the remaining salsa to the skillet. Stir for several minutes, then stir in the broth and simmer for 10 minutes. Season with salt.
- Sprinkle fish lightly with salt. Grill 8 inches from medium-hot coals, turning once until nicely seared and cooked through, 8 to 12 minutes total. Put the fish on a warm platter, spoon the sauce over or around the fish and garnish with cilantro.
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Cook 
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