Blackened Swordfish With Sweet Potato Crab Hash Recipes

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BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH



Blackened Swordfish with Sweet Potato Crab Hash image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 36

1 (9-ounce) swordfish steak
1/2 cup blackening spice
2 cups Sweet Potato Crab Hash, recipe follows
4 ounces Voodoo Sauce, recipe follows
1 ounce tomato concasse
1 ounce scallions, chopped
Olive oil, to coat saute pan
1/2 pound sweet potatoes, roasted until tender and cut into 1/2-inch pieces
1 shallot, thinly sliced
1 poblano pepper, stemmed, seeded, and julienned
3 ounces Voodoo Sauce, recipe follows
2 tablespoons Worcestershire sauce
Salt and pepper
1/2 cup jumbo lump crabmeat
1 cup heavy cream
2 cups BBQ Sauce, recipe follows
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound butter
3 large onions, chopped
1 cup finely chopped garlic
16 ounces white wine vinegar
1 jar apricot jam
1/4 cup dry mustard
1/2 box brown sugar
3/4 cup Dijon mustard
13 cups (1 #10 can) chili sauce
1 quart apple juice
1/2 cup finely chopped cornichon
1/8 cup hot red pepper sauce
3/4 tablespoon cayenne
1/2 cup Worcestershire sauce
1/4 cup turmeric
1/4 cup ground celery seed
1 1/4 cups peeled, cored, and diced apples

Steps:

  • Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
  • Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
  • Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
  • In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
  • In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.

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