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Cajun Swordfish


CAJUN SWORDFISH with CORN and CRAB SALSA
Sullivan's Steakhouse Restaurant Recipe

Serves 2

2 ears white corn removed from cob
4 ounces black beans, cooked
4 tablespoons chopped red peppers
1 tablespoon chopped parsley
juice of 1 lime
1/4 teaspoon cayenne pepper
1/4 teaspoon salt pepper mix
4 ounces back fin crab
3 tablespoons red onions chopped
1 (10 oz.) swordfish steak
1 tablespoon Cajun spice
3 ounces Crab Corn Salsa
1 cilantro sprig  
2 lime wedges
chive oil

Saute the corn, red peppers, & onions over medium heat for 3 minutes. Add the remaining salsa ingredients, mix with spoon to coat, refrigerate until needed. Season the fish with Cajun seasoning.

Broil at 425 degrees for 12 to 14 minutes until medium well or internal temperature reaches 130 degrees.  Place fish on plate, top with crab salsa mix split evenly between steaks.  Garnish the plate with cilantro sprigs, lime wedge and chive oil.

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