Chinese seafood recipe for Szechwan Spiced Swordfish

Szechwan Spiced Swordfish Glen's Restaurant & Cool Bar




	6 - 7 oz. Swordfish 1 T. Black Peppercorns 1 t. Cumin Seed 1 T. Fennel Seeds 2 T. Szechwan Peppercorns 1 T. Coriander Seeds 1 T. Sesame Seeds 1 t. Cardamom Pods 1/4 C. of Sesame Oil 1/2 C. Canola Oil	Vinaigrette 1/4 C. Roasted, unsalted peanuts (finely grounded) 1 t. Honey Mustard 1 T. Honey 1/4 t. Minced Garlic 1 t. Chili Pasta 1/2 C. Orange Juice 1 t. Ginger peeled and minced 1 t. Hoi Sin Sauce 1 t. Soy Sauce 1-1/2 C. Canola Oil 12 whole Cilantro Leaves 2 T. Black Sesame Seeds


	Dry roast the whole spices in a heavy bottom sauce pan over low heat (keep heat low so the spices do not burn). Stir until spices start to crackle about 4 minutes. Allow spices to cool and grind mixture finely in spice grinder. Brush swordfish lightly with the oil mixture, sprinkle the ground spices onto swordfish liberally covering both sides. Cook swordfish over a charcoal fire for about 3-4 minutes per side. Vinaigrette In a food processor place ingredients (except canola oil, cilantro leaves and sesame seeds). With machine running slowly drizzle canola oil in machine until mixture thickens (mixture should coat the back of a spoon). To serve place 2 ounces of vinaigrette on plate place swordfish steak on vinaigrette and garnish with black sesame seeds and cilantro leaves. Serves 4