Asparagus Seared Swordfish
Ingredients
3 2-oz medallions of fresh
-swordfish
8 spears of asparagus
1/2 c parmesan cheese
1/2 c goat cheese
1/2 c queso blanco cheese
1/2 c romano cheese
1/2 c cheddar cheese
1 carrot
1 red onion
1 squash
1 zucchini
1 c heavy cream
1 c soy sauce
1 c olive oil
Instructions
For Gourmet Friday: This recipe is from Gerry Melendy (Canyon Cafe)
Directions: Take 3 spears of asparagus rough cut and place in blender.
Pulse 4-5 times and add the 5 cheeses and blend until the cheeses are
incorporated into one. Slowly add the heavy cream. Place into saut‚
pan and bring to a slight boil. To prepare the swordfish, brush with
marinade(1 c soy sauce, 1 c olive oil) and grill to desired doneness.
For the remaining asparagus, grill with the same marinade. Take the
vegetables and julienne. Arrange around plate
3 2-oz medallions of fresh
-swordfish
8 spears of asparagus
1/2 c parmesan cheese
1/2 c goat cheese
1/2 c queso blanco cheese
1/2 c romano cheese
1/2 c cheddar cheese
1 carrot
1 red onion
1 squash
1 zucchini
1 c heavy cream
1 c soy sauce
1 c olive oil
Instructions
For Gourmet Friday: This recipe is from Gerry Melendy (Canyon Cafe)
Directions: Take 3 spears of asparagus rough cut and place in blender.
Pulse 4-5 times and add the 5 cheeses and blend until the cheeses are
incorporated into one. Slowly add the heavy cream. Place into saut‚
pan and bring to a slight boil. To prepare the swordfish, brush with
marinade(1 c soy sauce, 1 c olive oil) and grill to desired doneness.
For the remaining asparagus, grill with the same marinade. Take the
vegetables and julienne. Arrange around plate
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