Bronzed Swordfish with Honey Jalapeno Sauce

[marlaoh]

Bronzed Swordfish with Honey Jalapeno Sauce

2 8 - 10 ounce swordfish steaks

2 tablespoons blackening spice

2 tablespoons salad oil

Juice and meat of 2 lemons

2 tablespoons honey

2 tablespoons sugar

1/4 cup white wine or chicken stock

1/4 cup water

1 Jalapeno, seeded and diced

1 green onion, finely sliced

1 tablespoon cilantro, finely chopped

Method:
Dredge swordfish steaks in blackening spice. Over medium high heat, place salad oil in a medium sized sauté pan. Sautee swordfish 3 to 4 minutes per side. Set aside.

In a small sauté pan, combine lemon pulp and juice, honey, sugar, wine or chicken stock and water. Bring to a boil. Add jalapeno, green onion and cilantro and simmer for 3 to 4 minutes.

Remove from heat and let sauce sit for 90 seconds before pouring over swordfish (sauce will thicken upon sitting).

Note: If sauce is too thin, make a paste using 1 tablespoon of cold water and 1 tablespoon of cornstarch. Stirring constantly over medium heat, slowly add paste to sauce, until desired consistency is reached.