Swordfish With Portuguese Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Swordfish steaks - (4 steaks 1 1/2" thk)
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 tablespoon	15ml	Olive oil
		Portuguese Sauce - see * Note
1/4 cup	15g / 0.5oz	Chopped green onions - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Portuguese Sauce" recipes which are included in this collection.

Sprinkle both sides of swordfish steak with Bayou Blast and rub it in with your hands.

Heat oil in a large skillet over high heat. Add swordfish and sear until medium-rare, about 3 minutes per side.

To serve, arrange swordfish on warmed dinner plates, top with Portuguese Sauce and sprinkle with green onions.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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