| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
t |
Dijon mustard |
| 1 |
t |
Corn oil |
| 1 |
t |
Rice wine |
| 1 |
t |
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 |
|
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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