| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Essnce07 |
2 |
servings |
INGREDIENTS
| 2 |
ts |
Chopped lemon zest |
| 2 |
ts |
Chopped fresh dill |
| 2 |
ts |
Chopped fresh parsley |
| 2 |
ts |
Chopped fresh chervil |
| 1 |
ts |
Freshly-cracked black pepper |
| 2 |
ts |
Dijon mustard |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Swordfish steaks; (6 oz ea) |
| 1 |
tb |
Vegetable oil |
| 2 |
c |
Cleaned fresh arugula leaves |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
In a bowl combine the lemon zest, dill, parsley, chervil, and black pepper.
Season the fish with salt and pepper, then lightly brush with Dijon mustard
on one side. Firmly press the mustard coated side of the swordfish into the
lemon-herb mixture. In a skillet (preferably non-stick) heat vegetable oil.
Place fish, coated side down into the hot oil. Cook for 4 minutes, until
the crust turns golden. Flip and continue to cook for 3 more minutes.
Meanwhile, in a bowl toss the arugula with 1 teaspoon olive oil, and season
with salt and pepper, and then divide between 2 plates. Place the swordfish
onto the arugula, drizzle with the remaining olive oil. This recipe yields
2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2212 broadcast 10-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-13-1997
Recipe by: Emeril Lagasse
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