Monday, September 15, 2008

Blackened Swordfish with Mango Lemongrass Chardonnay

  • 4 swordfish steaks, 1" thick, 8 oz each
  • 1/2 cup blackening seasoning
  • vegetable oil
  • 2 fresh mango, peeled & diced
  • 1 8oz jar vino de milo mango lemongrass chardonnay dressing & marinade
  • Rinse swordfish steaks under cold water, then pat dry.
  • Spoon about 1 tablespoon of the blackening seasoning on top of each steak and spread with the back of a spoon, pressing gently.
  • Turn steaks over and repeat on the other side.
  • Cover steaks with plastic wrap and marinate, refrigerated, for 1 hour.
  • Preheat grill or broiler to medium. lightly oil grill or broiler pan.
  • Brush excess rub from steaks and brush steaks with oil. grill 4 to 6 minutes per side, or until flesh is firm but not dry.
  • Plate, then top with chopped mango and drizzle with vino de milo mango lemongrass chardonnay.

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