| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | 2-oz Medallions of fresh Swordfish | |
| 8 | Spears of asparagus | |
| 1/2 | c | Parmesan cheese |
| 1/2 | c | Goat cheese |
| 1/2 | c | Queso blanco cheese |
| 1/2 | c | Romano cheese |
| 1/2 | c | Cheddar cheese |
| 1 | Carrot | |
| 1 | Red onion | |
| 1 | Squash | |
| 1 | Zucchini | |
| 1 | c | Heavy cream |
| 1 | c | Soy sauce |
| 1 | c | Olive oil |
INSTRUCTIONS
For Gourmet Friday: This recipe is from Gerry Melendy (Canyon Cafe) Directions: Take 3 spears of asparagus rough cut and place in blender. Pulse 4-5 times and add the 5 cheeses and blend until the cheeses are incorporated into one. Slowly add the heavy cream. Place into sauté pan and bring to a slight boil. To prepare the swordfish, brush with marinade(1 c soy sauce, 1 c olive oil) and grill to desired doneness. For the remaining asparagus, grill with the same marinade. Take the vegetables and julienne. Arrange around plate Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Mar 26, 1998
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