| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Meat – seaf, New imports | 1 | Servings | |
INGREDIENTS
| 2 | 6 ounce swordfish steaks | |
| 1 | t | Creole spice |
| 3 | 6 inch corn tortillas, cut | |
| into 1-inch | ||
| Thick strips | ||
| Salt and pepper | ||
| 1/4 | c | Orange sections, zested |
| before cut | ||
| 2 | T | Lemon sections, zested |
| before cut | ||
| 2 | T | Lime sections, zested |
| before cut | ||
| 1 | T | Shallots, minced |
| 1 | T | Olive oil |
| 1 | t | Honey |
| 1 | T | Cilantro, chopped |
INSTRUCTIONS
Preheat the grill and the fryer. Season the fish with the spice. Place on the grill. Fry the tortilla strips in the fryer for 3 minutes, drain and season with salt and pepper. (You want the strips to be sort of crumbled up as they fry, they will be the nest for the fish to sit on.) In a small bowl, combine the sections, shallots, zest, olive oil, honey, and cilantro. Season with salt and pepper. Remove the fish from the grill. Set up a nest with the tortilla strips and place the fish on top. Top with the salsa. Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:47:39 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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