November 15 2015

Tandoori Rubbed Swordfish

My recipe this month is a Guppy’s Fall favorite. I’m using Swordfish, but you can substitute Cobia, Mahi, or Tuna. I hope you enjoy and until next month Bon Appetite.
Tandoori Rubbed Swordfish with Port Wine & Date Demi-glace,
Bleu Cheese & Candied Walnuts 

Serves 4
4 – 8 oz. swordfish steaks
2TB. Tandoori spice (can buy in an Asian market)
2TB. – Canola oil
1 Cup – Crumbled Bleu Cheese
1 Cup – Candied Walnuts or Pecan’s (can buy at supermarket or candy store)
1TB. – minced fresh chives
For the sauce:
1TB. Canola Oil
1 tsp. Minced shallots
1 tsp. Minced garlic
1 / 2 Cup – Pitted fresh dates
2 cup’s -Cooking port wine
1 1 /2 Cups prepared demi glace or Brown sauce
Pinch of fresh ground black pepper
1)  Place on stove on medium heat a 2 Qt. sauce pan. Add oil and sweat the shallots and garlic until just soft. Add the dates and stir until well coated.

2)Add the wine and bring to a slight simmer then turn down to low and reduce the wine volume by at least half. This will burn off all alcohol and slightly thicken your sauce. Make sure you stir the sauce throughout or dates will burn on the bottom of the pot.

3) Add the Demi-glace and pepper and let cook another 5 to 10 minutes. Pull off stove and let cool slightly.

4)Pour into a blender and blend until smooth and then strain to discard any date fiber and to ensure a smooth sauce.
5) Place a saute pan on high heat and add the oil. Coat the swordfish well with the Tandoori rub and place all four pieces in the oil. Sear for two minutes on one side, and then flip over. Turn down the heat and continue to cook until fish is fully cooked. Pull off stove and let rest.
6) On four of your favorite plates, place swordfish in the center, drape equal amounts of  hot sauce over the center of the fish, sprinkle on the bleu cheese, then the candied nuts, and finish with chives. Serve and enjoy