Swordfish with portuguese sauce

Yield: 4 servings

Measure Ingredient
2.00 pounds swordfish steaks -; (4 steaks 1 1/2” thk)
1.00 tablespoon bayou blast - {emeril’s creole seas; oning}, see *
1.00 tablespoon olive oil
1 portuguese sauce; see * note
¼ cup chopped green onions; for garnish

* 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 -

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Recipe by: Emeril Lagasse

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