Today's Coastal Cooking recipe is courtesy ofChef Dan Knerr of The Black Pearl via our weekly Rhode Show segments, which premiere Tuesday's at 9am. 



What You Need:

14 portions

  • 4-3 oz swordfish fillets
  • 2 oz cajun seasoning
  • 2 oz of extra virgin oil
  • 1/2 cup mayonnaise
  • 2 tbsp pureed chipotle
  • 2 oz ketchup
  • 1 cup of coleslaw
  • 4 onion rolls
  • 3 oz butter
  • 2 tbsp chopped scallions for garnish

24 portions

  • 3 oz of butter
  • 6 oz diced onion
  • 1.5 oz minced garlic
  • 6 oz chopped cooked bacon
  • 4 oz red pepper diced
  • 4 oz green pepper diced
  • 2 tsp. salt, pinch crushed red pepper
  • 2 oz oregano
  • 6 oz ground Ritz crackers
  • 24 little necks
  • lemon wedges
  • chopped chives for garnish
How To Make It:
  1. Dredge on side of swordfish steak in Cajun seasoning, dip in extra virgin olive oil. Char grill or broil seasoned side first for 2 minutes then turn over, and finish for 2 minutes. For sauce, combine chipotle, ketchup and mayonnaise. Butter-cut sides of onion roll and grill until crispy and brown. Serve swordfish on top of sauce and garnish top of fish with coleslaw and scallions.
  2. In a hot skillet or wide sauce pan, sweat diced onions and butter, add garlic and chopped bacon. Cook for 2-4 more minutes, add crushed red pepper, oregano, diced red and green peppers and salt. Cook for 6-8 minutes stirring occasionally until peppers are soft. Add Ritz crumbs and stir together. Open the little neck and run a knife on the bottom side of the neck to loosen it. Place stuffing on top of neck and bake in oven for 6-8 minutes at 450 degrees. Garnish with lemon wedges and chopped chives.