Tuesday, August 30, 2011
The special I created for the beautiful swordfish we got in was a hit, so I had to share with you guys what I did. Usually our fish of the day is served with some kind of sauce or salsa but I did just a simple glaze of chipotle peppers, lime juice and brown sugar. I pushed the peppers through a fine mesh sieve into a bowl, about 10 peppers for a restaurant batch, and whisked in a 1/4 cup of brown sugar and 1/4 cup of lime juice. Depending on how spicy your chipotle peppers are you may need to adjust the sugar and lime juice amounts. We simply served it with white rice and black beans sauteed in bacon fat and seasoned with salt, pepper and cilantro. Glaze the fish right at the end so it doesn't burn and garnish with cilantro leaves. Pair with a crisp white wine, a citrussy Sauvignon Blanc would do the trick. I like Ferrari-Carano Sonoma County Sauv Blanc or Fume Blanc, both under $15. Enjoy!