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Carolina Kitchen: Swordfish with mashed potatoes

10.02swordfish.jpg
Photo credit: WLOS staff

By Billy Graham Training Center Chef Douglas Walls

Ingredients

  • 2 3 oz. swordfish filets
  • 4 new potatoes, blanched and peeled
  • scallion
  • 2 oz. crab meat
  • butter
  • cherry tomatoes, cut in half
  • lemon oil
  • olive oil
  • Cajun seasoning

Instructions

  • 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.
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