Grilled swordfish with pipian verde, pickled tomatillos, and fermented sweet corn from Phoenix Cooks: Recipes from the City's Finest Chefs (page 60) by Christina Barrueta

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Fermented sweet corn requires 5 to 7 days to ferment; pickled tomatillos sit at room temperature overnight.

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