Sunday, January 26, 2014


3–4 swordfish steaks
2 tablespoons blackening seasoning
2 tablespoons olive oil
3 cups frozen corn
1 red pepper, diced
1 red onion, diced
2 celery stalks, diced
1 jalapeno, seeded and minced
3 tablespoons flour
3 tablespoons butter
1/4 cup white wine
3/4 cup chicken stock
salt and pepper
1 cup black beans, rinsed and drained
1 cup cherry tomatoes sliced
4 scallions, sliced
5 slices cooked bacon, crumbed

Place skillet on griddle. Preheat grill over high heat. Pat swordfish dry with paper towels and season both sides with blackening seasoning. Prep all of your veggies and supplies for the grill. Pour olive oil in skillet and using a glove, swirl. Add the peppers, onions, and celery and cook 5 minutes, stirring often. Stir in the butter and melt. Add the flour and cook until golden, about 30 seconds. Whisk in the white wine, scraping up any browned bits. Add the chicken stock and mix to combine. This will form a thick sauce over everything. Season with salt and pepper as needed. Stir in the beans and tomatoes. Cook for 3 to 5 minutes longer. Add a dash or two more of chicken stock if needed to thin things out. Stir in the scallions and bacon. Meanwhile, carefully oil the side of the grill not in use and cook swordfish 3 minutes per side. Serve over maque choux.

bacon recipe courtesy of: Kita Roberts, Girl Carnivore, June 5, 2013; adapted from Guy Fieri Food: Cookin' It, Livin' It, Lovin' It

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