Recipies

Swordfish Steaks with Peach Chutney

Measure	Ingredients	Prepare
4	6-8 oz Swordfish Steaks
1 1/2 cups	Peaches	Skinned, seeded, chopped
2 tablespoons	Cilantro	Fresh,chopped
1/4 cup	Mixed bell peppers	Chopped
2 tablespoons	Lime juice	Fresh
1/4 cup	Jicama	Chopped
1 tsp.	Habaniero peppers	Seeded,minced
2 1/2 cup	Milk
3/4 cup	Cornmeal
1/4 cup	Monterey Jack cheese	Grated
1/4 cup	Parmesan cheese	Grated
2 tablespoons	Chives	Sliced
2 tablespoons	Shallots	Chopped
	Salt and pepper	To taste

To make the Peach Chutney: In a bowl, fold together, peaches, cilantro, bell peppers, lime juice,jicama and habaniero peppers. Refrigerate for 1 hour to meld the flavors. Salt and pepper the swordfish and grill or pan fry in clarified butter. Herb Polenta: in a sauce pan bring milk and shallots to a boil, add cornmeal, stir until thick. Remove from heat, whisk in chives, Monterey Jack and Parmesan cheeses. Season to taste with salt and pepper. Spread to an even thickness on plastic wrap in a sheet pan, chill and cut into desired shapes. Dust the Polenta in flour and fry in clarified butter. Place the cooked swordfish on polenta topping with Peach Chutney.

Yield: 4 portions

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