Grilled sworfish with citrus salsa
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | six-ounce swordfish steaks | |
| 1.00 | teaspoon | bayou blast - {emeril's creole seas; oning} |
| 3.00 | six-inch corn tortillas; cut 1 thick strips | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ¼ | cup | orange sections; zested before cut |
| 2.00 | tablespoon | lemon sections; zested before cut |
| 2.00 | tablespoon | lime sections; zested before cut |
| 1.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | olive oil |
| 1.00 | teaspoon | honey |
| 1.00 | tablespoon | chopped cilantro |
Directions
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-31-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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