Blackened Swordfish With Sweet Potato Crab Hash
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Spice (blackening)30 g
Tomato (concasse)30 g
Scallions (chopped)1 cup
Worcestershire Sauce1 tsp
Salt1 cup
Jumbo Lump Crabmeat1 cup
Heavy Cream2 cups
Bbq Sauce (recipe follows)450 g
Butter3 large
Onion (chopped)1 cup
Garlic (finely chopped)450 g
White Wine Vinegar1 cup
Dry Mustard3 cup
Dijon Mustard13 cups
Chili Sauce (1 #10 can)1 cup
Red Pepper Sauce (hot)3 tbsp
Cayenne1 cup
Turmeric1 cup
Celery Seed (ground)1.25 cups
Apple (peeled, cored, and diced)Directions:
1
Dredge both sides of the swordfish in blackening spice
2
Heat a heavy, cast-iron skillet over high heat until it is smoking hot
3
Add the swordfish and cook for 3 minutes
4
Turn over and cook for 3 minutes more
5
Warm the crab hash in saute pan, turning to warm throughout
6
Place warm Voodoo Sauce on a plate and top with sweet potato crab hash
7
Top with swordfish
8
Top with tomato and scallion garnish
9
Heat the olive oil in a saute pan
10
Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes
11
Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste
12
Add the crabmeat and gently toss until the crab is heated through
13
In a saucepan over low heat, reduce the cream by 1/3
14
In a separate saucepan, heat the BBQ sauce
15
Add the reduced cream
16
Add the butter and simmer for 3 to 4 minutes
17
Whisk in the salt and pepper
18
Keep warm until ready to serve
19
In a large pot, add the butter, onion, and garlic and let sweat until translucent
20
In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth
21
Add this mixture to the garlic and onion mixture with the rest of the ingredients
22
Bring to a simmer and cook for 1 hour