|Smoldering Cedar Plank|
4 swordfish steaks (6 to 8 oz.)
2/3 cup of mayonnaise
1/3 cup of Dijon mustard
1 clove of garlic, mashed
1/2 tsp. of salt
1/4 tsp. of white pepper
1 tbs. of caper jar liquid OR
1 tbs. of lemon juice
6 oz. can of crab meat - well drained of all liquid
16 ozs. asparagus - peeled if thick
Use caper juice or lemon juice, not both.
|High Heat Inferno|
Mix the ingredients well, except the asparagus. Add the swordfish steaks and allow to marinate for 30 minutes minimum.
Do not soak the cedar plank. It is deliberately destroyed in this recipe to create the smokey flavor.
Using a portion of the sauce, spread a thin layer on cedar where you will put the steaks. Next, add the steaks and then cover the steaks on all exposed sides with the sauce.
Put the asparagus in a bowl or casserole and drizzle with olive oil. Sprinkle with salt and pepper. Use tongs and mix the oil over the spears.
Use a metal spatula to take the steaks off the plank.
The quality of the canned crab meat is part of the "making" of this dish. Drain all the liquid. The can of crab I bought was, in June 2014, about $4.00 at an upscale market. The next time I made this dish, I found a can of crabmeat for $2.00. I wish I had spent the extra $2 - this recipe deserves the best quality ingredients.