Southwestern grilled swordfish
with Southwestern coulis and Jalapeño cream
Pre-prep. Instructions:
Prepare Southwest red pepper coulis
and
Jalapeño cream
Equipment needed:Preheated grill or broiler.
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Yield:
Ingredients:
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Directions:
1. Season swordfish with salt and pepper to taste, brush with olive oil.Cook on preheated grill to desired doneness. 2. While tuna is cooking, in a large sauté pan heat oil and garlic until the garlic is fragrant, add the spinach and cook briefly just to wilt, season with salt and pepper. 3. To serve pour a ribbon of the coulis around the inside edge of the plate then place the sautéed spinach in the middle of the plate and top with the grilled swordfish, Lattice the Jalapeño cream over the top of the fish.
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com