Cajun Style

Swordfish

2 servings

Ingredients:

-2 Swordfish steaks (about 1 inch thick)

-Cajun Seasoning ( I use Frontier Co-op Organic Cajun Seasoning)

-Olive oil

-Salt & Pepper

-1 bunch of asparagus

-6 grape tomatoes

-Sour Cream (optional)

-Balsamic Vinegar

Method:

-Preheat a large stove top grill, or if you have an electric grill to medium high.

-Rub both sides of the swordfish with lots of Cajun Spices (about 4 tablespoon) to fully cover the fish, (don't forget the sides), divide about 2 tablespoon of olive oil on each fish.

-Grill the swordfish about 4 minutes on the one side

-Meanwhile, pour some olive oil on the other side of your grill, and add the asparagus and grape tomatoes, and season with salt and pepper; now flip the swordfish and cook for another few minutes.

-Remove the swordfish to a plate and let rest.

-Grill the asparagus until to Al Dente. Grill the tomatoes until soft.

-Plate the asparagus on two plates, top with swordfish and grape tomato's.

-Add some balsamic vinegar to the juices left over on the plate where you had the fish resting.

-Pour and divide over each plated swordfish.

Chef's Note: Optional- Sour cream, as a condiment to this dish goes well- if you like, dip each bit into the sour cream

Enjoy

Chef Ed