By Billy Graham Training Center Chef Douglas Walls
- 2 3 oz. swordfish filets
- 4 new potatoes, blanched and peeled
- 2 oz. crab meat
- cherry tomatoes, cut in half
- lemon oil
- olive oil
- Cajun seasoning
- Cook swordfish in butter, season with Cajun seasoning.
- Place new potatoes in hot pan. Mash with back side of fork.
- Add crab meat, scallions, salt & pepper, lemon oil to potatoes.
- Serve swordfish on potatoes with cherry tomatoes.