Name: Voleo's Blackened Swordfish Steak with Bacon Maque Choux
Total time: PT1800.0S
Yield: 4
Ingredients: 4 Swordfish Fillet; as needed Olive Oil; 1 tablespoon Blackening Seasoning; 1 Lime; 5 slice Thick-Cut Bacon; 1 tablespoon Olive Oil; 1 Red Bell Pepper; 1 Orange Bell Pepper; 1 Jalapeño Pepper; 1 Yellow Onion; 4 Scallion; 1 rib Celery; 2 clove Garlic; 5 ear Corn; 1 tablespoon Creole Seasoning; 3/4 cup Heavy Cream; 1 handful Fresh Basil Leaf; 1/2 Lime

Voleo’s Blackened Swordfish Steak pairs a perfectly seasoned, grilled filet with smoky bacon maque choux, a creamy Southern medley of caramelized corn, peppers, and scallions. Finished with fresh basil and lime, it’s a bold and vibrant dish perfect for any occasion!

Peanut-Free

Tree Nut-Free

Protein Packed

Low Salt

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Gluten-Free

Shellfish-Free

Voleo's Blackened Swordfish Steak with Bacon Maque Choux

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Swordfish Fillet

Olive Oil

as needed

Blackening Seasoning

tablespoon

Lime

Bacon Maque Choux

Thick-Cut Bacon

slice

Red Bell Pepper

Orange Bell Pepper

Jalapeño Pepper

Yellow Onion

Scallion

Celery

Garlic

clove

Corn

Creole Seasoning

Heavy Cream

Fresh Basil Leaf

handful

Gently fry the {@0:} in {@1:} until crisp. Remove the bacon from the pan with a slotted spoon and set aside.

Gently fry the Thick-Cut Bacon (5 slice) [cut into 1/4-inch pieces] in Olive Oil (1 tablespoon) until crisp. Remove the bacon from the pan with a slotted spoon and set aside.

Gently fry the Thick-Cut Bacon (5 slice) in Olive Oil (1 tablespoon) until crisp. Remove the bacon from the pan with a slotted spoon and set aside.

Add the {@4:}, {@0:}, {@3:}, {@5:}, {@7:} whites, {@9:}, and {@8:}. Cook for 8-10 minutes until soft then increase the heat and add the {@11:}. Cook for a further 5 minutes until the corn has softened and starts to caramelize. Return the bacon to the pan, stir in the {@6:}, {@2:}, and cook for 3-4 minutes until the cream has reduced and coats the vegetables. Stir through the {@1:}, scallion greens, and {@10:} juice just before serving.

Add the Red Bell Pepper (1 N/A) [finely diced], Orange Bell Pepper (1 N/A) [finely diced], Jalapeño Pepper (1 N/A) [deseeded, finely chopped], Yellow Onion (1 N/A) [finely diced], Scallion (4 N/A) whites, Celery (1 rib) [finely chopped], and Garlic (2 clove) [finely chopped]. Cook for 8-10 minutes until soft then increase the heat and add the Corn (5 ear). Cook for a further 5 minutes until the corn has softened and starts to caramelize. Return the bacon to the pan, stir in the Heavy Cream (3/4 cup), Creole Seasoning (1 tablespoon), and cook for 3-4 minutes until the cream has reduced and coats the vegetables. Stir through the Fresh Basil Leaf (1 handful), scallion greens, and Lime (1/2 N/A) [juiced] juice just before serving.

Add the Red Bell Pepper (1), Orange Bell Pepper (1), Jalapeño Pepper (1), Yellow Onion (1), Scallion (4) whites, Celery (1 rib), and Garlic (2 clove). Cook for 8-10 minutes until soft then increase the heat and add the Corn (5 ear). Cook for a further 5 minutes until the corn has softened and starts to caramelize. Return the bacon to the pan, stir in the Heavy Cream (3/4 cup), Creole Seasoning (1 tablespoon), and cook for 3-4 minutes until the cream has reduced and coats the vegetables. Stir through the Fresh Basil Leaf (1 handful), scallion greens, and Lime (1/2) juice just before serving.

Brush the {@1:} lightly with {@2:} and dust with the {@0:}. Lay on a hot grill and cook for 3-4 minutes on each side. Transfer to a wire rack to rest.

Brush the Swordfish Fillet (4 N/A) lightly with Olive Oil ( as needed) and dust with the Blackening Seasoning (1 tablespoon). Lay on a hot grill and cook for 3-4 minutes on each side. Transfer to a wire rack to rest.

Brush the Swordfish Fillet (4) lightly with Olive Oil (as needed) and dust with the Blackening Seasoning (1 tablespoon). Lay on a hot grill and cook for 3-4 minutes on each side. Transfer to a wire rack to rest.

Serve on top of maque choux. {@0:} wedges on the side.

Serve on top of maque choux. Lime (1 N/A) [cut into wedges] wedges on the side.

Serve on top of maque choux. Lime (1) wedges on the side.