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RECIPE OF THE WEEK #465

Blackened Swordfish

6 - 8 oz. swordfish steaks, skinless
1 1/2 cup clarified butter
1 cup Cajun spice
2 lemons, wedged
2 tablespoons Italian parsley, chopped
1 recipe of Tomato Relish( recipe below)

Preheat oven to 400 degrees.

Heat a cast iron skillet over high heat until it is as hot as possible
white " specks" will form on the pan).

Dredge the fish in the spice add a liberal amount of butter to the pan and place the fish down away from you. Cook until just darkened (about 20-30 seconds) turn carefully and cook on the other side until just darkened. Remove and place on a baking tray. Finish cooking in the oven. Internal temperature should be 140 degrees.

Serve with the remaining clarified butter for dipping, the room temperature relish and lemon garnish with parsley. Serves 6.

Tomato Relish

1 tomato diced 1/4"
1 onion, diced 1/4"
6 scallions, shredded (end-to-end)
1 tablespoon Garlic, minced
3/4 cup or as needed Ketchup
Hot Sauce to taste
Red wind vinegar to taste
Sugar to taste
Kosher salt to taste
Black pepper to taste

In a non-reactive bowl, combine all ingredients.  Adjust seasonings and reserve chilled for serving. 

Makes 1 pint.