RAGIN’ CAJUN SWORDFISH WITH LEMONY TOMATO CREAM SAUCE

Seafood|Gluten-free|Grill|Ragin Cajun

Ingredients

The Sauce:

2 cups heavy cream

¼ teaspoon salt

1 tablespoon lemon zest (about 1 lemon)

2 tablespoons lemon juice (about 1 lemon)

1 ½ cups cherry or grape tomatoes, cut in half

¼ cup fresh basil leaves, chiffonade (plus more leaves for garnish)

The Swordfish:

3-3 ½ pounds swordfish steaks (1-1 ½” thick)

3-4 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

2-3 tablespoons olive oil

Instructions

To make the sauce, place the cream, salt, zest, and lemon juice in a medium saucepan. Bring a to a boil and then reduce to a low boil. Let cook for 30 minutes, stirring occasionally until the sauce thickens and coats the back of a spoon. Add the tomatoes and cook for an additional 6-8 minutes until the tomatoes start to soften. Stir in the basil just before serving.

Preheat your grill to 450 degrees (or you can pan sear in a hot skillet).

Pat the swordfish dry with paper towels and liberally rub the Cajun seasoning all over on both sides of the steaks. The flesh should be completely coated with the seasoning. The more seasoning you use the spicier they will be, but the lemon cream sauce does a really nice job of cutting the heat.

Drizzle the swordfish with olive oil on both sides and place them on the hot grill. Cook for 3 minutes on the first side and turn 180 degrees to create grill hash marks. Cook for another 2-3 minutes and flip to the other side. Cook for another 3-4 minutes until a fork inserted in the center of the steak slides in and out easily. Do not overcook. Tent with foil and let rest for 5 minutes.

Serve the swordfish with your favorite sides and ladle plenty of that lemony cream sauce over the top. Garnish with basil leaves and devour.