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Citrus Marinated Swordfish
4 servings
INGREDIENTS
4 medium Swordfish steaks (approx 3/4 inch thick)
6 cloves garlic, minced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 small serrano chiles, chopped
1 medium lime zest, grated
3 medium limes, juiced
METHOD
1
Place the swordfish steaks and all the ingredients in a large
Ziploc bag for at least 1 hour or overnight in the refrigerator.
2
When ready to prepare, preheat the grill for at least 10 minutes
on high.
3
Cook the swordfish for approx 6 minutes per side.
4
The swordfish will be flaky in the center when cooked thoroughly.
PRESENTATION
This Swordfish is wonderful served over rice or a mixed lettuce salad
with a fresh salsa topping.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Baby Pork Chops
with Cranberry Sauce
4 servings
INGREDIENTS
4 tablespoons unsalted butter
12 ounces fresh or frozen cranberries
3 tablespoons sugar
1 cup dry red wine
1 cup beef or chicken stock
salt & pepper
12 baby pork chops 3/8 to 1/2 inch thick
METHOD
1
Heat a saute pan. Add 2 tablespoons of butter. Stir in the cranberries
and sugar. Cook the cranberries for several minutes over moderate
heat until they begin to rupture. Remove from the heat.
2
In a seperate saucepan reduce the wine by two thirds. Add the
stock and cream and reduce until slightly thickened. Add to the
cranberries and reduce to make a light sauce. Whisk in the
remaining butter.
3
Salt and pepper to taste.
4
Preheat the grill side on high for 10 minutes. Season the pork chops
with a light dusting of salt and pepper.
5
Grill pork chops for 3 minutes per side for medium.
6
To serve, nap the sauce on warmed plate, top with three pork chops,
by overlapping the bones. Serve immediately.
Recipe courtesy of the "Wolfgang Puck Cookbook", Random House,
1996
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