| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
New imports, Meat – seaf |
1 |
Servings |
INGREDIENTS
| 2 |
|
6 ounce swordfish steaks |
| 1 |
ts |
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 |
tb |
Lemon sections,; zested before cut |
| 2 |
tb |
Lime sections,; zested before cut |
| 1 |
tb |
Shallots; minced |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Honey |
| 1 |
tb |
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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