Swordfish with Three Pepper Sauce
recipe is from Chef James Ehler of Key West, Florida.
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, the New Bern Golf and Country Club, North
Carolina and the Blue Heaven Restaurant in Key West.
is now webmaster and cook while he works on his Food
Encyclopedia (around eight years now) and other sites.
It is well worth paying a visit to James' food reference
website which is a useful resource well worth Bookmarking
- to visit one of the websites just click on the title:
Food Reference Website
you want to contact James just email him by clicking
Red Bell Pepper - chopped
1 Green Bell Pepper - chopped
1 Yellow Bell Pepper - chopped
2 Tablespoons Shallots - chopped
1 Cup White wine
1/2 Cup Clam Juice or Fish Stock
Tabasco Sauce - to taste
Oregano - to taste
White Pepper - to taste
Salt - to taste
Red Bell Pepper - julienne
1/2 Green Bell Pepper - julienne
1/2 Yellow Bell Pepper - julienne
Brandy - to taste
Pepper - to taste
x 10 oz Swordfish Steaks
peppers and shallots and then purée, using
a little wine if needed.
wine fish stock and seasonings until starting to thicken.
Add to the puréed peppers and shallotts.
very slightly the julienne peppers with the brandy
and pepper for garnish.
serve place sauce on plate, then fish on sauce, then
top with julienne Peppers.
James T. Ehler, 2004
All rights reserved