Place sun dried tomatoes and bloody mary mix in saucepan on stove, bring to simmer for 5-6 minutes.
Remove from heat, place in blender; add oil, lemon juice, cumin, paprika, oregano, ginger, salt, pepper, parsley, and pesto. Blend to a coarse puree; add additional oil if needed.
Marinate swordfish steaks with chermoula; refrigerate at least one hour.
Cook swordfish on grill until just cooked through.
Spoon chermoula on swordfish steak or serve on side.
Toss greens with vinaigrette and place next to swordfish. Finish by placing potatoes on plate.
Ingredients
4 ea Bay Winds® swordfish steaks
1/2 cup Roma® Tomatoes, Sun-Dried
1/2 cup Ascend® Bloody Mary Mix
1/3 cup Roma® extra virgin olive oil
3 tbsp Ascend® Juice, Lemon
1 1/2 tsp Magellan® Cumin
1 1/2 tsp Magellan® Paprika
1/2 tsp Magellan® dried oregano
1/4 tsp McCormick® Ginger, Ground
3/4 tsp Morton® Kosher salt
1/8 tsp Magellan® Black Pepper, ground
1/3 cup Peak Fresh Produce® Italian Parsley
3 tbsp Roma® Pesto, Sun-Dried Tomato
1 lb Roastworks® roasted herb potatoes
6 cups Peak Fresh Produce® Tuscan lettuce
1/4 cup Piancone® wine & basil vinaigrette
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
