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Title: Blackened Swordfish Steak With Chipped Potatoes, Caper And C
Yield: 4

Ingredients

      4    160 g swordfish steaks; (160
           - to 170)
    100 g  butter; melted
      4 lg potatoes; (cara or king
      1    ; edward)
 
  ----------------------BLACKENING SEASONING----------------------------
      3 ts salt
      3 tb sweet paprika
      2 tb white ground pepper
      2 tb black ground pepper
  1 1/2 tb dried thyme
  1 1/2 tb dried oregano
      3 ts onion powder
      3 ts garlic powder
      3 ts cayenne pepper
 
  ------------------------------SALSA-----------------------------------
    100 g  capers
    100 g  fresh coriander leaves;
           -picked
     50 g  shallots; chopped
      1    clove garlic; finely chopped
     50 ml white wine
    125 ml fish stock; (bouillon will
           -do)
    250 ml extra virgin olive oil
      1    salt and pepper

Instructions

Combine all the ingredients for the seasoning. Brush the swordfish steaks
with
the butter and sprinkle generously with the seasoning. For the salsa, place
capers, coriander, shallots and garlic in a food processor and chop
everything
finely adding gradually the white wine, fish stock and olive oil until all
is
combined.

Cut the potatoes in long wedges with the skin on, and deep fry in vegetable
or
cooking oil until golden brown, crisp and cooked. Season with salt. Sear
the
swordfish steak on a very hot griddle or heavy frying pan with no added oil
to
achieve the blackened effect. Place the deep fried potatoes on the plate
with
the fish on top and salsa around the plate.

Converted by MC_Buster.

Per serving: 1056 Calories (kcal); 86g Total Fat; (73% calories from fat);
38g Protein; 31g Carbohydrate; 123mg Cholesterol; 2556mg Sodium
Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 15
1/2 Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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