PAN SEARED SWORDFISH COOKED IN JALAPENO BUTTER

                                                                           By CHEF DAN:

Serves 2

 

SWORDFISH STEAKS:

 

2 (8 Oz) fresh swordfish fillets, 1/2-inch thick

2 tablespoon butter, softened

1 tablespoon jalapeno butter (recipe to follow)

1 teaspoon kosher salt

2 tablespoons balsamic vinegar

 

SALSA INGREDIENTS:

1/2-cup raisins

2 shallots, sliced thin

1/4cup white wine

4 kalamata olives, stuffed with feta cheese, quarter

4 kalamata olive, stuffed with garlic,

2 tablespoon capers drained and rinsed

2 garlic cloves, minced

1 teaspoon EACH dried Italian seasoning and thyme

1/4-teaspoon red pepper flakes

(Combine all salsa ingredients in a bowl)

 

JALAPENO BUTTER:

2 tablespoons butter, softened

1 jalapeno, seeded and diced very small

1 garlic cloves, minced

1/2-teaspoon cumin

 

JAPAPENO BUTTER:

1.  In a bowl mix luke warm butter and with a fork stir in           jalapeno, garlic, cumin powder, and salt.

2.  In a skillet over medium-high heat add jalapeno butter.

3.  Add swordfish and cook for 3 minutes.

4.  Turn fish over and add salsa ingredients and cook 3 minutes more.

5.  Transfer to two pates and spoon salsa mix over the swordfish.

       ENJOY  DAN:                             BON-APPETITE!!