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Asparagus Seared Swordfish Recipe
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To make Asparagus Seared Swordfish you will need
Ingredients
| 3 | | 2-oz Medallions of fresh Swordfish | | 8 | | Spears of asparagus | | 1/2 | cups | Parmesan cheese | | 1/2 | cups | Goat cheese | | 1/2 | cups | Queso blanco cheese | | 1/2 | cups | Romano cheese | | 1/2 | cups | Cheddar cheese | | 1 | | Carrot | | 1 | | Red onion | | 1 | | Squash | | 1 | | Zucchini | | 1 | cup | Heavy cream | | 1 | cup | Soy sauce | | 1 | cup | Olive oil |
Instructions
For Gourmet Friday: This recipe is from Gerry Melendy (Canyon Cafe)
Directions: Take 3 spears of asparagus rough cut and place in blender.
Pulse 4-5 times and add the 5 cheeses and blend until the cheeses are
incorporated into one. Slowly add the heavy cream. Place into sauté pan and
bring to a slight boil. To prepare the swordfish, brush with marinade(1 c
soy sauce, 1 c olive oil) and grill to desired doneness. For the remaining
asparagus, grill with the same marinade. Take the vegetables and julienne.
Arrange around plate
Enjoy your Asparagus Seared Swordfish
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Thu 7 Aug 2008
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