| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Portuguese |
Essnce12 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Swordfish steaks -; (4 steaks 1 1/2. thk) |
| 1 |
tb |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 1 |
tb |
Olive oil |
|
|
Portuguese Sauce; see * Note |
| 1/4 |
c |
Chopped green onions; for garnish |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. and .Portuguese
Sauce. recipes which are included in this collection.
Sprinkle both sides of swordfish steak with Bayou Blast and rub it in with
your hands. Heat oil in a large skillet over high heat. Add swordfish and
sear until medium-rare, about 3 minutes per side. To serve, arrange
swordfish on warmed dinner plates, top with Portuguese Sauce and sprinkle
with green onions. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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