A New Orleans-style spice rub jazzes up swordfish steaks without adding fat. For cooler tastes, cut chili powder in half.
Savoury aromatics, such as shallot, garlic and ginger, soften the sweetness of this blended chutney.
This dish is a classic Newfoundland dish but I have adapted it to make it lower in calories and fat by using 1% milk and low fat cheese as well as whole wheat bread crumbs. This dish can be served as an appetizer or as a main dish. Serve appetizers in individual ramekins.
Look for Pacific halibut from North America for this dish. It's caught in a more ocean-friendly manner than other types of halibut.
Get this elegant entrée on the table in just 30 minutes.
Serve with grilled zucchini and pepper and Barley Salad with Tomatoes and Corn (see recipe link below).
Linda Stephen, author of The Best Convection Oven Cookbook (Robert Rose, 2003), says that you can also use trout or salmon trout in this recipe from her book.
Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal, too.
