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Mesquite Broiled Hawaiian Swordfish with Shrimp & Lobster Red Wine Sauce


2 8 ounce swordfish filets
¾ cup spinach, raw
¾ cup rice, cooked
1 tablespoon canola oil

Sauce Ingredients
4 medium prawns, peeled & deveined
¼ cup lobster meat, cooked
¼ cup canned artichoke hearts, quartered
¼ cup tomatoes, diced
¼ cup mushrooms, sliced
1 teaspoon fresh lemon juice
½ cup red wine
pinch fresh rosemary, chopped
pinch fresh parsley, chopped
salt and pepper to taste
1 teaspoon butter


Place canola oil in a sauté pan over medium high heat and bring to temperature. Add swordfish filets and cook for 10 minutes, turning every 2 minutes. Set aside.

Place butter in a sauté pan over medium high heat and bring to temperature. Add shrimp and cook for one minute.

Add sauce ingredients to shrimp and continue cooking until shrimp are done and sauce has come together.

Place cooked rice on 2 plates, top with spinach and swordfish. Pour sauce over fish and serve.

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