| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Essnce06 |
2 |
servings |
INGREDIENTS
| 2 |
|
Six-ounce swordfish steaks |
| 1 |
ts |
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 |
tb |
Lemon sections; zested before cut |
| 2 |
tb |
Lime sections; zested before cut |
| 1 |
tb |
Minced shallots |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Honey |
| 1 |
tb |
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.
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