| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| 1 | ts | Dijon mustard |
| 1 | ts | Corn oil |
| 1 | ts | Rice wine |
| 1 | ts | Honey |
| 1 | 6-ounce swordfish filet; 1 in thick | |
| 1 | oz | Olive oil |
| Salt and pepper to taste | ||
| 3 | Shrimp; (15 count) | |
| 1 1/2 | oz | Barbecue sauce |
| 1 | sm | Sweet onion; sliced 1/2 in thick |
| Parsley sprigs |
INSTRUCTIONS
Combine mustard, corn oil, rice wine and honey in bowl; mix well. Rub swordfish with olive oil; sprinkle with salt and pepper. Rub shrimp with 1 ounce barbecue sauce. Arrange swordfish in 1 end of broiler pan; arrange shrimp in other end of broiler pan. Place sliced onion between seafood. Place on top rack of broiler preheated to 450 degrees. Broil for 4 minutes on each side. Spoon honey-mustard on I side of serving plate; place onions on other side of plate. Arrange swordfish in honey-mustard; arrange shrimp on onions. Drizzle shrimp with remaining 1/2 ounce barbecue sauce. Garnish with parsley sprigs. Formatted for MCrecipe by JoAnn Pellegrino 5/98 JoAnn's note: Chef Bob, as I know him, is no longer at Kokomo's in the Mirage. He has been assigned to head all the kitchens at Treasure Island in Las Vegas. He is a wonderfully creative chef who has prepared glorious feasts for our family. NOTES : Recipe by Chef Robert Camerota, The Mirage Hotel, Kokomo's Restaurant (see JoAnn's note at end) Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best Bets/The Mirage Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 19, 1998
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