Grilled Swordfish with Crawfish and Tasso
Swordfish is better grilled that sautéed. Here's a great dish that your family will be asking for more.
1/4 cup butter
2 teaspoons chopped shallots
2 teaspoons minced garlic
2 cups biased-cut thin asparagus
2/3 cup cup crawfish tails
2/3 cup chopped fresh basil
1/4 cup diced tasso
4 (6-ounce) swordfish fillets (1-inch thick)
1/4 cup exit-virgin olive oil
Creole seasoning to taste
Preheat grill to medium-high heat (350 to 400℉).
In a medium sauté pan, melt butter over medium heat. Add shallots and garlic; cook until softened. Add asparagus, crawfish, basil, and tasso; cook until heated through.
Drizzle swordfish with oil, and season with Creole seasoning. Grill, turning once, until just cooked through, about 3 minutes per side.
Place crawfish and asparagus mixture in center of each plate. Top with swordfish and your favorite sauce.
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Good Cooking, Good Eating and Good Living!!!