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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
