Asparagus seared swordfish

Yield: 1 Servings

Measure Ingredient
3 \N 2-oz Medallions of fresh Swordfish
8 \N Spears of asparagus
½ cup Parmesan cheese
½ cup Goat cheese
½ cup Queso blanco cheese
½ cup Romano cheese
½ cup Cheddar cheese
1 \N Carrot
1 \N Red onion
1 \N Squash
1 \N Zucchini
1 cup Heavy cream
1 cup Soy sauce
1 cup Olive oil

For Gourmet Friday: This recipe is from Gerry Melendy (Canyon Cafe) Directions: Take 3 spears of asparagus rough cut and place in blender.

Pulse 4-5 times and add the 5 cheeses and blend until the cheeses are incorporated into one. Slowly add the heavy cream. Place into sauté pan and bring to a slight boil. To prepare the swordfish, brush with marinade(1 c soy sauce, 1 c olive oil) and grill to desired doneness. For the remaining asparagus, grill with the same marinade. Take the vegetables and julienne.

Arrange around plate

Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Mar 26, 1998

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