| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Essnce06 |
2 |
Servings |
INGREDIENTS
| 2 |
|
Six-ounce swordfish steaks |
| 1 |
t |
Bayou Blast – {Emeril's |
|
|
Creole Seasoning} |
| 3 |
|
Six-inch corn tortillas, cut |
|
|
1" thick strips |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1/4 |
c |
Orange sections, zested |
|
|
before cut |
| 2 |
T |
Lemon sections, zested |
|
|
before cut |
| 2 |
T |
Lime sections, zested before |
|
|
cut |
| 1 |
T |
Minced shallots |
| 1 |
T |
Olive oil |
| 1 |
t |
Honey |
| 1 |
T |
Chopped cilantro |
INSTRUCTIONS
Preheat the grill and the fryer. Season the fish with Bayou Blast.
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 citrus 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. This
recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast
07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 08-31-1996 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”