© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, Wednesday, April 7, 1999
Servings: 2 cups
2 bananas, diced
2 tablespoons peeled, seeded, diced tomatoes
1 tablespoon diced green onions
1 tablespoon diced red bell pepper
1 teaspoon black sesame seeds
2 teaspoons lemon juice
salt and pepper
Gently stir together bananas, tomatoes, green onions, red bell pepper, sesame seeds, lemon juice and salt and pepper to taste.
4 6 ounce swordfish steaks
¼ cup macadamia nuts, finely chopped
2 tablespoons Asian pesto
2 tablespoons balsamic glaze
2 tablespoons banana salsa
Brush fish on 1 side with oil and coat with macadamia nuts.
Heat 1 tablespoon oil in skillet over medium-high heat. When hot, place fish nut-side down in skillet and cook until nuts are golden brown, about 5 minutes. Turn and cook until fish flakes with fork, about 3 to 4 minutes.
Place fish on plates, nut-side up. Drizzle with Asian pesto and balsamic glaze. Top with banana salsa.
For the Asian Pesto:
1 bunch cilantro, chopped
2 bunches green onions, chopped
½ tablespoon minced garlic
1 tablespoon minced ginger
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon sesame oil
2 cups peanut oil
Purée cilantro, green onions, garli, ginger, salt, pepper, sesame oil, and peanut oil in blender until smooth, about 45 seconds.
For the Balsamic Glaze:
2 cups balsamic vinegar
1 tablespoon honey
Cook vinegar and honey in saucepan over medium-high heat until reduced to ¾ cup, 10 to 15 minutes. Cool.