Grilled Swordfish en Pipian

Name: Grilled Swordfish en Pipian
Cuisine: Mexico
Ingredients: 3 tablespoons fresh lime juice; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 to 6 jalapeño or serrano peppers, seeded and thinly sliced (for a hotter marinade, leave the seeds in); 2 to 6 jalapeño or serrano peppers, seeded and thinly sliced (for a hotter marinade, leave the seeds in); 2 to 6 jalapeño or serrano peppers, seeded and thinly sliced (for a hotter marinade, leave the seeds in); ¼ cup coarsely chopped fresh cilantro; 2½ cups fish stock, bottled clam broth, chicken broth, or water; 8 fresh tomatillos (see Note); 4 to 6 fresh jalapeño peppers, 6 to 10 serrano peppers, or 1 poblano pepper, cut in half lengthwise and seeded (for a hotter sauce, leave the seeds in); 4 to 6 fresh jalapeño peppers, 6 to 10 serrano peppers, or 1 poblano pepper, cut in half lengthwise and seeded (for a hotter sauce, leave the seeds in); 1 cup hulled pumpkin seeds; 2½ cups fish stock, bottled clam broth, chicken broth, or water; 2½ cups fish stock, bottled clam broth, chicken broth, or water; 2½ cups fish stock, bottled clam broth, chicken broth, or water; 6 swordfish steaks (each 6 to 8 ounces and about 1 inch thick); 1 tablespoon fresh lime juice, or more to taste; 2 romaine lettuce leaves, cut crosswise into 1-inch slices; 2 tablespoons coarsely chopped fresh flat-leaf parsley; ½ cup coarsely chopped fresh cilantro, plus a few tablespoons for garnish; 2 scallions, both white and green parts, trimmed and cut into 1-inch pieces; 4 cloves garlic, peeled; ½ small onion; 4 to 6 fresh jalapeño peppers, 6 to 10 serrano peppers, or 1 poblano pepper, cut in half lengthwise and seeded (for a hotter sauce, leave the seeds in); Salt; 2 sprigs epazote (optional), finely chopped; 2 tablespoons lard or extra-virgin olive oil; 2 tablespoons lard or extra-virgin olive oil; ¼ teaspoon ground cumin

Mexico

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Pipián refers to a family of Mexican sauces made with pepitas, hulled green pumpkin seeds. The toasted, ground seeds serve as both a flavoring and thickener. Pipián is found all over Mexico, but especially in the southwestern state of Guerrero, where it goes by the name of mole verde (green sauce). The sauce’s relative mildness makes it heaven-sent for seafood. This recipe pairs the sauce with swordfish, but you can also serve it with salmon, snapper, shrimp, or

Ingredients

Americas
Mexico
Dinner
Gluten-free

Ingredients

Method