2 8 – 10 ounce swordfish steaks
2 tablespoons blackening spice
2 tablespoons salad oil
Juice and meat of 2 lemons
2 tablespoons honey
2 tablespoons sugar
1/4 cup white wine or chicken stock
1/4 cup water
1 Jalapeno, seeded and diced
1 green onion, finely sliced
1 tablespoon cilantro, finely chopped
Dredge swordfish steaks in blackening spice. Over medium high heat, place salad oil in a medium sized sauté pan. Sautee swordfish 3 to 4 minutes per side. Set aside.
In a small sauté pan, combine lemon pulp and juice, honey, sugar, wine or chicken stock and water. Bring to a boil. Add jalapeno, green onion and cilantro and simmer for 3 to 4 minutes.
Remove from heat and let sauce sit for 90 seconds before pouring over swordfish (sauce will thicken upon sitting).
Note: If sauce is too thin, make a paste using 1 tablespoon of cold water and 1 tablespoon of cornstarch. Stirring constantly over medium heat, slowly add paste to sauce, until desired consistency is reached.