| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Portuguese | Essnce12 | 4 | Servings |
INGREDIENTS
| 2 | lb | Swordfish steaks -, 4 |
| steaks 1 1/2 thk | ||
| 1 | T | Bayou Blast – {Emerils |
| Creole Seasoning} see * | ||
| Note | ||
| 1 | T | Olive oil |
| Portuguese Sauce, see * Note | ||
| 1/4 | c | Chopped green onions, for |
| garnish |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils 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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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 17.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g