Season swordfish on both sides with salt and pepper.
Heat oil in sauté pan. Sauté swordfish in hot skillet until golden brown. Fry hash browns to golden brown (recipe below). Flip sea bass, sauté to golden brown & just under done. Remove from pan and let rest for two minutes.
Begin plating with the hash browns. Top hash browns with swordfish. Top swordfish with 1 oz of grand marnier glaze (recipe below).
Drizzle remaining sauce around the hash browns. Top with microgreens and serve.
Ingredients
10 oz The Fresh Catch™ Swordfish Steak, (cut from Fresh Catch 10lb. Loin)
1 each Jalapeño Hash Browns, see below
1/2 oz microgreens
pinch pepper, freshly ground
pinch salt, sea, flakes
3 oz Thai Grand Marnier Glaze, see below
Thai Grand Marnier Glaze
Directions
Combine ingredients in large mixing bowl until blended. Bring to a boil in a large sauce pan. Simmer for twenty minutes.
Put in cooler or freezer to cool down.
Portion glaze into plastic ramekins, cover and place on sheet trays. Label, date and refrigerate until needed.
Ingredients
1/4 cup garlic, pepper
1/4 cup liqueur, Grand Marnier
4 qt orange marmalade
2 cup orange pineapple juice
4 cup Thai-Style Sweet Chili Sauce
2 cup vinegar, red wine
Jalapeño Hash Browns
Directions
Prepare hash browns according to package and add jalapeño and cheese. Set aside and fry to order.
Ingredients
1/2 cup Contigo® Pepper(s), Jalapeño, chopped with juice
1 bag hash browns
1 cup West Creek® Cheese Shredded, Cheddar
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
