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Swordfish au Poivre with Lobster and Haricots Verts Relish (Emeril Lagasse) Recipe

Swordfish au Poivre with Lobster and Haricots Verts Relish (Emeril Lagasse) Recipe

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Swordfish au Poivre with Lobster and Haricots Verts Relish (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp olive oil, in all
20 jalapenos, stemmed and cut crosswise into 1/8-inch slices (about 2 1/2 cups)
1 tbsp minced garlic
1/2 cup chopped onions
2 cups water
1 cup distilled white vinegar
4 (6-oz) swordfish steaks
essence , recipe follows
lobster and haricots verts relish, recipe follows
4 cups shoestring potatoes, fried
brunoise red peppers
brunoise yellow peppers
chopped chives
1 tbsp olive oil
1/2 lb haricots verts, blanched
2 tbsp minced shallots
2 tsp minced garlic
1/2 lb cooked lobster meat, diced
salt and pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the grill.
In a non-reactive saucepan, heat 1-tablespoon olive oil. When the oil is hot, combine the jalapenos, garlic, and onions. Season with salt and pepper. Saute for 3 minutes. Add the water and cook for 20 minutes. Remove from the heat and allow to steep until the mixture comes to room temperature.
In a food processor, puree the mixture until smooth. With the machine running, pour the vinegar in a steady stream into the mixture. Check the seasoning. (The sauce is better if it is allowed to age for 2 weeks before serving.)
Season the swordfish with olive oil and Essence. Place the swordfish on the grill and cook for 4 minutes on each side for medium. Arrange the relish around the edges of the plate. Mound the shoestrings in the center of the plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish and around the plate. Garnish with peppers, chives, and Essence.
Lobster and Haricots Verts Relish:
In a saute pan, heat the olive oil. Add the haricots verts. Saute for 1 minute. Add the shallots, garlic, lobster meat and parsley. Saute for 2 minutes. Season with salt and pepper. Remove from the heat.
Yield: 4 servings
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	744.04 Kcal (3115 kJ)
Calories from fat	300.33 Kcal
		% Daily Value*
Total Fat	33.37g	51%
Cholesterol	70.73mg	24%
Sodium	4647.03mg	194%
Potassium	1547.99mg	33%
Total Carbs	90.76g	30%
Sugars	2.64g	11%
Dietary Fiber	11.83g	47%
Protein	24.07g	48%
Vitamin C	37.9mg	63%
Vitamin A	0.1mg	4%
Iron	18.5mg	103%
Calcium	156.7mg	16%

Amount Per 100 g
Calories	119.4 Kcal (500 kJ)
Calories from fat	48.2 Kcal
		% Daily Value*
Total Fat	5.36g	51%
Cholesterol	11.35mg	24%
Sodium	745.76mg	194%
Potassium	248.42mg	33%
Total Carbs	14.57g	30%
Sugars	0.42g	11%
Dietary Fiber	1.9g	47%
Protein	3.86g	48%
Vitamin C	6.1mg	63%
Iron	3mg	103%
Calcium	25.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.