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

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources