Swordfish paillard
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | turmeric |
| ¼ | cup | cilantro leaves; chopped fine |
| 2.00 | pieces swordfish - (5 oz ea); thin as possible | |
| 2.00 | teaspoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === red tomato salsa === | |
| ½ | cup | diced tomatoes |
| 1.00 | tablespoon | chopped red onion |
| 1.00 | teaspoon | chopped jalapeno pepper |
| 1.00 | lime; halved | |
| 1 | salt; to taste | |
Directions
Preheat grill to high or preheat broiler. In a bowl place turmeric, cilantro, and 1 teaspoon of the olive oil. Mix together make a paste, if it needs more moisture, add a little more oil. Season with salt and pepper. Place a piece of the swordfish between two large pieces of plastic wrap. Using the smooth side of a meat mallet, carefully and gently pound the piece of fish until it is about ¼ inch thick.
Work from the center out, slowly pounding so you don't rip the flesh.
Repeat with the other piece of fish. Lift off the top layer of plastic wrap, season with salt and pepper, smear half of the turmeric paste onto one side of each swordfish paillard. Turn it onto the hot grill or place under the broiler and season the exposed side. Grill for 30 to 40 seconds and carefully flip with a big spatula or two small ones. Cook for 30 more seconds. Place each paillard on a serving plate and top with red tomato salsa. For the salsa, in a bowl combine all ingredients. 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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