Swordfish Steak with Jalapeno Hash Browns
Swordfish Steak with Jalapeno Hash Browns
Directions
- 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