PAN-SEARED SWORDFISH WITH MASHED SWEET POTATOES, ROASTED BRUSSELS SPROUTS, CRISPY FRIED ONIONS AND A HONEY-NORTHBOUND BOURBON GLAZE
Ingredients
4 (6-ounce) pieces of fresh swordfish (tuna is a great substitute) 1⁄3 cup honey 2 tablespoons Northbound Bourbon Salt and pepper Sweet potatoes: 4 large sweet potatoes 1 cup heavy cream 4 tablespoons butter 1⁄4 cup Northbound Bourbon Salt and pepper
Brussels sprouts:
1⁄2 pound Brussels sprouts Olive oil Balsamic vinegar Salt and pepper Fried onions: 1 sweet onion, sliced into thin rings 1 cup all-purpose flour 2 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon salt Oil for shallow frying
Instructions
Mix together the honey and bourbon. Season the fish. Cook the sweet potatoes, unpeeled, in a 400-degree oven for 30 minutes or until very soft. Heat the cream and butter. Peel the potatoes while they are still warm. Put them in a bowl and mash them together with the creamed butter. Add the bourbon. Season. Peel any excess leaves off of the sprouts. Toss them with olive oil, vinegar, salt and pepper and roast in a 375-degree oven until done. Mix together the flour and all seasonings. Toss the onion rings in the flour. Heat oil. Fry onions until golden brown. Reserve. Ten minutes before cooking, drizzle some of the bourbon mixture over the swordfish. Sear the fish in a hot pan for about 4 minutes a side. When the fish is done, take the pan off the heat and add remaining bourbon mixture to the hot pan. Bring to a boil carefully. Drizzle the glaze on and around the fish when serving. Yield: 4 servings.
Recipe courtesy of Northbound