Preparation

Rinse the swordfish and pat dry with paper towels. Place in a glass baking dish and pour ½ cup of the salsa verde over the fish to cover completely. Cover the dish with plastic wrap; marinate in the refrigerator for about 30 minutes. Remove fish and wrap well in foil. Place wrapped fish the provided basket. Assemble basket as instructed (page TK) and place on the roasting spit assembly fitted in the drip tray. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 450°F. Set the timer to 40 minutes. Carefully remove the wrapped fish from the basket; transfer to serving platter. Serve with the reserved salsa verde. Salsa Verde Add the garlic to the bowl of a Cuisinart® Food Processor fitted with the chopping blade. Pulse until roughly chopped. Add the tomatillos and pulse until chopped. Reserve. Heat the olive oil in a large skillet set over medium heat. Once the oil is hot and shimmering, add the garlic and sauté until just softened. Add the tomatillos (with juices) and let cook for about 8 minutes, or until a strong simmer is achieved. While the tomatillos and garlic are cooking add the chiles, green onion and onion to the bowl of the food processor. Pulse to roughly chop. Add the cooked garlic and tomatillos (with their juices) to the chopped vegetables and add the remaining ingredients. Process until homogenous. Use immediately or contain in a sealed glass jar. Store in refrigerator if not using right away.