| 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 [email protected] (Angela Norton) on Mar 26, 1998
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