| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Caribbean |
Caribbean, Light |
4 |
servings |
INGREDIENTS
| 4 |
|
160 g swordfish steaks; (160 to 170) |
| 100 |
g |
Butter; melted |
| 4 |
lg |
Potatoes; (Cara or King |
|
|
; Edward) |
| 3 |
ts |
Salt |
| 3 |
tb |
Sweet paprika |
| 2 |
tb |
White ground pepper |
| 2 |
tb |
Black ground pepper |
| 1 1/2 |
tb |
Dried thyme |
| 1 1/2 |
tb |
Dried oregano |
| 3 |
ts |
Onion powder |
| 3 |
ts |
Garlic powder |
| 3 |
ts |
Cayenne pepper |
| 100 |
g |
Capers |
| 100 |
g |
Fresh coriander leaves; picked |
| 50 |
g |
Shallots; chopped |
| 1 |
|
Clove garlic; finely chopped |
| 50 |
ml |
White wine |
| 125 |
ml |
Fish stock; (bouillon will do) |
| 250 |
ml |
Extra virgin olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
BLACKENING SEASONING
SALSA
Combine all the ingredients for the seasoning. Brush the swordfish
steaks with the butter and sprinkle generously with the seasoning.
For the salsa, place capers, coriander, shallots and garlic in a food
processor and chop everything finely adding gradually the white wine,
fish stock and olive oil until all is combined.
Cut the potatoes in long wedges with the skin on, and deep fry in
vegetable or cooking oil until golden brown, crisp and cooked. Season
with salt. Sear the swordfish steak on a very hot griddle or heavy
frying pan with no added oil to achieve the blackened effect. Place
the deep fried potatoes on the plate with the fish on top and salsa
around the plate.
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