September 15 2011
This month's featured recipe is Blackened Swordfish with a Tomato Corn Tartar.
Blackened Swordfish Steak
With a tomato corn tartar
4 – 10 oz. Swordfish steaks
Blackening spice to coat
2 TB. Olive oil
For the tartar sauce, place the following in a mixing bowl and blend well. Can e made 1 day earlier.
1 cup- Heillman’s mayonnaise
¼ cup – tomato concasse( tomatoes blanched, skinned, diced, and seeds removed, and drained well)
¼ cup- cooked corn kernels drained well
3Tb. Tomato paste
1TB. Creole seasoning
2 TB. Fresh minced chives
On your favorite plate, place fish on the middle and drape equal amounts of tartar sauce on the 4 steaks. Garnish with chive sticks.