In the Kitchen: Cajun Swordfish Sandwich

Discover Newport has brought Chef Dan Knerr from The Black Pearl, making Cajun Swordfish Sandwich and Clams Casino.

Ingredients
1—4 portions
4-3oz swordfish fillets
2 oz cajun seasoning
2 oz of extra virgin oil
1/2 cup mayonnaise
2 tab. Of pureed chipotle
2 oz ketchup
½ # of coleslaw
4 onion rolls
3 oz butter
2 tab. chopped scallions for garnish

2—4 portions
3 oz of butter
6 oz diced onion
1.5 oz minced garlic
6 oz chopped cooked bacon
4 oz red pepper diced
4 oz green pepper diced
2 teas. salt, pinch crushed red pepper
2 oz oregano
6 oz ground Ritz crackers
24 little necks
lemon wedges and chopped chives for garnish

Steps
1. Dredge on side of swordfish steak in cajun seasoning, dip in ev oil and chargrill or broil seasoned side first. 2 minutes and turn over, and finish for 2 minutes.
For sauce combine chipotle, ketchup and mayo.

Butter cut sides of onion roll and grill till crispy and brown. Serve swordfish on top of sauce and garnish top of fish with coleslaw and scallions.

2. In a hot skillet or wide sauce pan sweat diced onions and butter, add garlic and chopped bacon.

Cook for 2-4 more minutes, add crushed red pepper, oregano, diced red and green peppers, and salt.

Cook for 6-8 minutes stirring occasionally until peppers are soft.

Add ritz crumbs and stir together.

Open the little neck and run a knife on the bottom side of the neck to loosen it.

Place stuffing on top of neck and bake in oven for 6-8 minutes at 450 degrees.

Garnish with lemon wedges and chopped chives.

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