Bay Winds® Swordfish with Charmoula
Bay Winds® Swordfish with Charmoula
Directions
- Place sun dried tomatoes and bloody mary mix in saucepan on stove, bring to simmer for 5-6 minutes.
- Remove from heat, place in blender; add oil, lemon juice, cumin, paprika, oregano, ginger, salt, pepper, parsley, and pesto. Blend to a coarse puree; add additional oil if needed.
- Marinate swordfish steaks with chermoula; refrigerate at least one hour.
- Cook swordfish on grill until just cooked through.
- Spoon chermoula on swordfish steak or serve on side.
- Toss greens with vinaigrette and place next to swordfish. Finish by placing potatoes on plate.
Ingredients
- 4 ea Bay Winds® swordfish steaks
- 1/2 cup Roma® Tomatoes, Sun-Dried
- 1/2 cup Ascend® Bloody Mary Mix
- 1/3 cup Roma® extra virgin olive oil
- 3 tbsp Ascend® Juice, Lemon
- 1 1/2 tsp Magellan® Cumin
- 1 1/2 tsp Magellan® Paprika
- 1/2 tsp Magellan® dried oregano
- 1/4 tsp McCormick® Ginger, Ground
- 3/4 tsp Morton® Kosher salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1/3 cup Peak Fresh Produce® Italian Parsley
- 3 tbsp Roma® Pesto, Sun-Dried Tomato
- 1 lb Roastworks® roasted herb potatoes
- 6 cups Peak Fresh Produce® Tuscan lettuce
- 1/4 cup Piancone® wine & basil vinaigrette
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
