Smoked Swordfish
The standard by which many measure all other smoked fish, moist and tender Cochrane Smoked Swordfish steaks make for the ideal centerpiece at your next gourmet meal. For pure indulgence, trim the rich fillet edge and enjoy on its own, paired with your favorite white wine.
Smoked Swordfish with Salsa
Ingredients:
* 1 Cochrane Smoked Swordfish steak
* 1 yellow bell pepper, chopped
* 1 large tomato, seeded and chopped
* 2 scallions, sliced
* 1/4 teaspoon celery seed
* 1/2 tablespoon olive oil
* 1/2 tablespoons hot sauce
* salt and pepper to taste
Directions:
Combine yellow bell pepper, tomatoes, scallions, and celery seed with olive oil and hot sauce. Mix well. Salt and pepper to taste. Refrigerate for 20 minutes or until chilled. Platter this refreshing salsa as an accompaniment to Smoked Swordfish and serve.
Nutritional Information
Smoked Swordfish with Salsa
Ingredients:
* 1 Cochrane Smoked Swordfish steak
* 1 yellow bell pepper, chopped
* 1 large tomato, seeded and chopped
* 2 scallions, sliced
* 1/4 teaspoon celery seed
* 1/2 tablespoon olive oil
* 1/2 tablespoons hot sauce
* salt and pepper to taste
Directions:
Combine yellow bell pepper, tomatoes, scallions, and celery seed with olive oil and hot sauce. Mix well. Salt and pepper to taste. Refrigerate for 20 minutes or until chilled. Platter this refreshing salsa as an accompaniment to Smoked Swordfish and serve.
Nutritional Information
