Charred Line Caught Swordfish & Long Bay Shrimp with Western Carolina BBQ Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Seafood is a heart-healthy, lower fat protein that makes a smart choice when dining out. In the low country states of South Carolina and Georgia, swordfish and shrimp are locally caught in the coastal waters. Here, they’re enhanced with a mustard-based Carolina BBQ sauce to carry out the regional theme.  The flavorful combo would please fish eaters in any part of the country.

Ingredients

Western Carolina BBQ Sauce (recipe follows)
4 (8 oz.) Carolina swordfish steaks
Sea salt, to taste
Freshly ground black pepper
2 tbsp. unsalted butter
8 large Long Bay Shrimp in shells, split lengthwise
2 tbsp. corn oil
4 cups Firecracker Slaw (recipe follows)

Steps

  1. Prepare Western Carolina BBQ Sauce; set aside.
  2. Season swordfish with salt and pepper. Grill over charcoal to med.-rare. Finish in 375°F oven to desired internal doneness.
  3. Heat skillet over med. heat. Add 2 tbsp. butter and melt. Add swordfish; rapidly baste with butter.
  4. Transfer swordfish to a plate lined with a paper towel. Let excess butter be absorbed by the towel.
  5. Toss shrimp in oil. Place on grill, shell-side down; grill until pink.
  6. For service, arrange swordfish, shrimp and Firecracker Slaw on hot plates. Drizzle with Western Carolina BBQ Sauce. Serve immediately.

Western Carolina BBQ Sauce

3 cups apple cider vinegar
3 tbsp. Worcestershire sauce
2 cups tomato ketchup
2 tbsp. brown sugar
2 tsp. peeled, minced fresh ginger
2 tsp. Coleman’s dry mustard
1 1/2 tsp. crushed red pepper flakes
1 tbsp. paprika
2 1/2 tsp. ground black pepper
1 tsp. ground white pepper

  1. Mix all ingredients in non-reactive saucepan. Place over med. heat; bring to a boil.
  2. Reduce heat and simmer for 5 min. Transfer to bowl; reserve.

Firecracker Slaw
1/2 cup green Napa cabbage, cut in long julienne
1/2 cup red cabbage, cut in long julienne
1/4cup carrots, peeled and cut in long julienne
2 tsp. caraway seeds, toasted
1 tbsp. apple cider vinegar
3 tbsp. mayonnaise
Salt and freshly ground black pepper, to taste

  1. Combine all ingredients in bowl except salt and pepper; toss to combine. Season with salt and pepper; chill.
Source: McDonnell, Kinder & Associates

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources