| Ingredients:
|
|
6 ea North Shore Fresh Swordfish steaks, 8ozs.
|
|
1 C Instant polenta
|
|
2 ea Avocado, pitted and diced
|
|
2 ea Roma tomatoes, peeled and seeded - diced
|
|
1 ea Red onion, fine dice
|
|
1 tsp Natural Pak Cumin
|
|
1 tsp Natural Pak Coriander
|
|
½ tsp Natural Pak Garlic Powder
|
|
¼ C Bocelli Canola / Extra Virgin Olive Oil
|
|
3 ea Limes, juiced (Key limes preferred) and zested
|
|
1 bu MarketSource Fresh Cilantro, finely chopped
|
|
12 ozs. Minor’s Hollandaise sauce mix
|
|
Instructions:
|
|
|
|
Combine ½ of all dry ingredients with the polenta in a small bowl
|
|
Reserve the other 1/2 of dry ingredients for later use
|
|
Season the polenta mix with salt and black pepper
|
|
Rub the swordfish steaks with olive oil and dredge in polenta mix - ONE SIDE ONLY
|
|
Pan sear the swordfish polenta side down at high heat in olive oil for 3-4 minutes
|
|
Flip the fish over, lower heat and finish cooking until just cooked through
|
|
FOR THE CHUTNEY
|
|
Mix the tomatoes, avocado, red onion, half of the lime juice and the reserved ½ of the dry ingredients
|
|
Mix well, cover and chill
|
|
FOR ASSEMBLY
|
|
Make Hollandaise mix into sauce
|
|
Season with remaining half of lime juice (instead of lemon) and add in the lime zest
|
|
Place swordfish on service plate
|
|
Nap with Lime Hollandaise sauce
|
|
Top with Avocado chutney
|
|
Garnish plate with chopped cilantro and a sprig of fresh cilantro next to the fish |