2 6 ounce swordfish steaks
1 teaspoon Creole spice
3 6 inch corn tortillas -- -cut
--into 1" thick strips
Salt and pepper
1/4 cup orange sections, -- zested
: -- before cut
2 tablespoon lemon sections, -- zested
: -- before cut
2 tablespoon lime sections, -- zested
: -- before cut
1 tablespoon shallots -- minced
1 tablespoon olive oil 1 tsp honey
1 tablespoon cilantro -- chopped
Instructions:
Preheat the grill and the fryer. Season the fish with the spice. 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 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. Recipe By: ESSENCE OF EMERIL
SHOW Date: 09/26/96
