Title: Grilled Sworfish with Citrus Salsa
Categories: Essnce06
Yield: 2 servings

2 Six-ounce swordfish steaks
1 ts 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 c Orange sections; zested
-before cut
2 tb Lemon sections; zested
-before cut
2 tb Lime sections; zested before
-cut
1 tb Minced shallots
1 tb Olive oil
1 ts Honey
1 tb Chopped cilantro

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.

Recipe 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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-31-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.