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Spice-Encrusted Swordfish with Fennel-Citrus Salad & Warm Dijon Sauce

Spice-Encrusted Swordfish with Fennel-Citrus Salad & Warm Dijon Sauce
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Citrus-Fennel Salad
fennel, sliced thin 1.5 lb. 1-1/2 qt.
red onions, sliced thin 1 lb. + 5 oz. 1-1/2 qt.
orange segments, cut in half 3 lb. 1-1/2 qt.
kalamata olives, rough chop 1.5 lb. 3 cups
GREY POUPON Classic Dijon Mustard 1 lb. + 2 oz. 2-1/4 cups
orange juice 9 fl oz 1 cup + 2 Tbsp.
lemon juice 9 fl oz 1 cup + 2 Tbsp.
fresh mint, torn 1/2 oz. 3/4 cup
olive oil 6 fl oz 3/4 cup
orange zest - 2 Tbsp.
lemon zest - 2 Tbsp.
habanero chile, fine dice - 1 Tbsp.
Warm Dijon sauce
shallot, minced 9 oz. 1-1/2 cups
orange zest 1/2 oz. 3/4 cup
oil - -
white wine 24 fl oz 3 cups
red wine vinegar 6 fl oz 3/4 cup
orange juice 96 fl oz 3 qt.
sugar 10 oz. 1-1/2 cups
coriander seed 2 oz. 3/4 cup
star anise - 4 pieces
bay leaves - 12 each
olive oil 24 fl oz 3 cups
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
Greens
OSCAR MAYER Bacon, diced 3 lb. 1-1/2 qt.
garlic cloves, minced - 24 each
rainbow Swiss chard, trimmed, rough cut 3 lb. 3 gal.
white wine 24 fl oz 3 cups
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
fennel fronds 2 oz. 1-1/2 cups
Swordfish
cumin seed, toasted - 1 Tbsp.
coriander seed, toasted - 1 Tbsp.
star anise, toasted - 4 pieces
GREY POUPON Country Dijon Mustard 12 oz. 1-1/2 cups
swordfish steaks (5 oz.) 7.5 lb. 24 each
oil 4 fl oz 1/2 cup

Directions

CITRUS-FENNEL Salad: Combine all ingredients. Refrigerate until ready to use.

WARM Dijon Sauce: Saute shallots and orange zest in oil for 1 to 2 min. or until shallots are softened. Add white wine and vinegar; continue cooking until mixture is reduced and almost dry. Add orange juice, sugar, coriander, star anise, and bay leaves; cook until mixture is reduced by half. Strain; stir in olive oil and mustard. Keep warm until ready to use.

GREENS:
COOK bacon until crisp. Add garlic, chard, wine and mustard; saute 1 to 2 min. or until greens are slightly wilted. Stir in fennel. Keep warm until ready to use.

SWORDFISH:
COMBINE spices and grind to a fine powder.

FOR each serving: Brush 1 Tbsp. mustard over 1 swordfish steak; lightly dust both sides with spice mixture. Saute swordfish in 1 tsp. oil in skillet on medium-high heat for 3 to 4 min. on each side or until cooked through. Spoon about 1/2 cup Warm Dijon Sauce onto serving plate; top with about 1/2 cup Greens, swordfish and about 1/2 cup Citrus-Fennel Salad.

Kraft Kitchens Tips

Substitute
Substitute collard greens for chard.
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