Blackened Swordfish Steak With Chipped Potatoes, Caper An

The Old Testament, which contained, in seed, all the principles of the New, allowed no regular church office to any woman. When a few of that sex were employed as mouthpieces of God, it was in an office purely extraordinary, and in which they could produce a supernatural attestation of their commission. No woman ever ministered at the altar, as either priest or Levite. No female elder was ever seen in a Hebrew congregation. No woman ever sat on the throne of the theocracy, except the pagan usurper and murderess, Athaliah. Now…this Old Testament principle of ministry is carried over to a degree in the New Testament where we find the Christian congregations with elders, teachers, and deacons, and its women invariably keeping silence in the assembly.

Robert Dabney

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		Potatoes, Cara or King
		Edward
3	t	Salt
3	T	Sweet paprika
2	T	White ground pepper
2	T	Black ground pepper
1 1/2	T	Dried thyme
1 1/2	T	Dried oregano
3	t	Onion powder
3	t	Garlic powder
3	t	Cayenne pepper
100	g	Capers
100	g	Fresh coriander leaves
		picked
50	g	Shallots, chopped
1		Clove garlic, finely chopped
50		White wine
125		Fish stock, bouillon will
		do
250		Extra virgin olive oil
		Salt and pepper

INSTRUCTIONS

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.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 315 Calories From Fat: 223 Total Fat: 25.6g Cholesterol: 53.8mg Sodium: 2454.7mg Potassium: 530mg Carbohydrates: 27.9g Fiber: 15.6g Sugar: 1.5g Protein: 6g