Swordfish With Corn Cakes and Black Bean Salsa
Servings 1 Person
Ingredients
- 8oz. Coleson's Catch Swordfish Steaks 1 per person
- Marinade:
- 1/4 c. White Wine
- 1/2 tsp. Salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil
- 1 Tbsp. Cilantro
- 1 tsp. garlic chopped
- Corn Cake Batter:
- 3 eggs
- 1 c. Half and half
- 2 Tbsp. Onion finely diced
- 1/2 tsp. Salt
- 1/2 tsp. pepper
- 1/2 tsp. Cumin
- 1/2 tsp. Chili Powder
- 1 tsp. baking powder
- 3/4 c. cornmeal
- 3/4 c. Flour
- 1/2 c. corn
- Corn and Black Bean Salsa:
- 1/4 c. Red Bell Pepper
- 1/4 c. Green Bell Pepper
- 1/4 c. Red Onion
- 1/2 c. Black Beans cooked
- 1/2 c. corn 2 tbsp. lemon juice
- 1 Tbsp. Tabasco sauce
- 1 Tbsp. cilantro salt and pepper to taste
- Sour Cream Drizzle:
- 1/2 c. Sour Cream
- 1 tsp. garlic
- 1 tsp. Cilantro
Instructions
- Marinade: Combine Marinade ingredients and marinate swordfish.
- Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes.
- Corn and Black Bean Salsa: Combine all ingredients and chill.
- Sour Cream Drizzle: Puree sour cream with garlic and cilantro.
- Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.
Notes
Marinade: Combine Marinade ingredients and marinate swordfish. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes. Corn and Black Bean Salsa: Combine all ingredients and chill. Sour Cream Drizzle: Puree sour cream with garlic and cilantro. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.