Servings 2 People
- 10-12 oz Coleson’s Catch Swordfish Fillets
- Cajun seasoning*
- 1/2 c Sour Cream
- 1/2 c Tomato diced
- Lemon slices
- Season the swordfish with salt and cover generously with Cajun seasoning.
- Heat the oil in a sauté pan and sauté the swordfish until cooked.
After letting it chill in the refrigerator for a few hours, slice and place on a plate in a fan-like presentation. Serve with a dollop of sour cream, sprinkle with the diced tomatoes, and garnish with lemon.
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