Grilled Sworfish With Citrus Salsa

Recipe Ingredients

2		Six-ounce swordfish steaks
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning}
3		Six-inch corn tortillas - cut 1" thick strips
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Orange sections - zested before cut
2 tablespoons	30ml	Lemon sections - zested before cut
2 tablespoons	30ml	Lime sections - zested before cut
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Honey
1 tablespoon	15ml	Chopped cilantro

Recipe Instructions

Preheat the grill and the fryer. Season the fish with Bayou Blast. Place on the grill. Fry the tortilla strips in the fryer for 3 minutes, drain and season with salt and pepper. (You want the strips to be sort of crumbled up as they fry, they will be the nest for the fish to sit on.)

In a small bowl, combine the citrus sections, shallots, zest, olive oil, honey, and cilantro. Season with salt and pepper. Remove the fish from the grill. Set up a nest with the tortilla strips and place the fish on top. Top with the salsa.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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