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September 15 2011

Blackened Swordfish Steak with a Tomato Corn Tartar

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

 
  1. Preheat oven to 400*.
  2. Turn a medium size burner on high heat, and coat swordfish with a good amount of seasoning.
  3. Place a sauté pan on to get hot .
  4. Place oil in pan and sear both sides  till blackish Red and a nice crust has formed.
  5. Place fish in oven and cook about 10 – 12 minutes.
  6. Pull out and let rest.

 

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.