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Cajun and Creole   -   Chile Laden Swordfish Steaks   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 2 Teaspoons Salt
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon New Mexico Green Chiles -- Dried And Ground
  • 1 Teaspoon Paprika
  • 1 Teaspoon Anaheim Chili Pepper -- Dried And Ground
  • 1 Teaspoon Arbol Chili Peppers -- Dried And Ground
  • 4 Large Swordfish Steak
  • 2 Tablespoons Olive Oil
  • 1 Large Onion -- Chopped
  • 1 Medium Poblano Peppers -- Chopped
  • 1 Medium Anaheim Chili Pepper -- Chopped
  • 1 Medium Banana Pepper -- Chopped
  • 1 Bunch Bok Choy -- Chopped
  • 1 Lemon Lemon Juice
  • 1 Lime Lime Juice
  • 5 Tablespoons Mirin
  • 1 Tablespoon Flour
  • 16 Ounces Shiitake Mushrooms -- Chopped
Directions Combine seasoning mix. Sprinkle over swordfish. Refrigerate for 1 hour. Saute fish in oil for 2 minutes per side. Remove and set aside. Add onions and all the peppers. Saute for 10 minutes. Add bok choy and simmer for 4 minutes. Add citrus juices and simer for 3 minutes. Add mirin and saute for 3 minutes. Add flour and mushrooms. Saute for 10 minutes. Return fish to pot and simmer for 5 minutes more and serve.
Serves 4
Time to Make 0:00



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