Get this recipe courtesy of 200 West in Troy, one of the many eateries taking part in Troy Restaurant Week through August 24.
Ingredients: 7 oz. Swordfish 2 oz. Cajun seasoning 1 oz. Olive Oil #1 1 oz 2 oz. Baby Spinach LeaveS 2 oz 1 oz. Olive Oil #2 1 oz 1/2 Tbsp Garlic, minced ½ TBL 2 Tbsp White Wine 2 TBL TT Salt and pepper TT 2 oz. Black Bean and Grilled Corn SalsA 2 oz
Procedure: Coat swordfish in Cajun seasoning. Heat olive oil #1 in sauté skillet. Sear swordfish over medium heat for 2 minutes on each side- finish in 350 degree oven until fish is 130 degrees. While swordfish is roasting in oven- heat olive oil #2 in sauté skillet and add garlic- cook for 20 seconds. Add spinach leaves and quickly add white wine- cook and stir for 15 seconds until spinach leaves begin to wilt. Finish with salt and pepper. Place spinach in center of plate, top with swordfish and finish with grilled corn and black bean relish.