Pyle's BBQ
10-29-2012, 05:50 PM
I found fresh swordfish on a special at $9.99/#. They had a 10# chunk on ice and they sliced a hunk off for me. I lit the BGE and started the sauce. Seasoned the fish with Tony Chacheres Creole Seasoning, garlic powder and cayenne. I reduced a half pint of cream in a saute pan and added asparagus and sun-dried tomato pesto, seasoned with a couple grinds of sea salt. Put the swordfish on the grill and waited. Done and plated with a glass of New Castle Nut Brown Ale.
Oops, I ate it all.
Oops, I ate it all.