Asparagus Seared Swordfish Recipe

• 3 x 2-ounce Medallions of fresh Swordfish
• 8 x Spears of asparagus
• 1/2 c. Parmesan cheese
• 1/2 c. Goat cheese
• 1/2 c. Queso blanco cheese
• 1/2 c. Romano cheese
• 1/2 c. Cheddar cheese
• 1 x Carrot
• 1 x Red onion
• 1 x Squash
• 1 x Zucchini
• 1 c. Heavy cream
• 1 c. Soy sauce
• 1 c. Extra virgin olive oil

1. For Gourmet Friday:Directions: Take 3 spears of asparagus rough cut and place in blender.
2. Pulse 4-5 times and add in the 5 cheeses and blend till the cheeses are incorporated into one.
3. Slowly add in the heavy cream.
4. Place into saute/fry pan and bring to a slight boil.
5. To prepare the swordfish, brush with marinade(1 c soy sauce, 1 c extra virgin olive oil) and grill to desired doneness.
6. For the remaining asparagus, grill with the same marinade.
7. Take the vegetables and julienne.
8. Arrange around plate

swordfish, asparagus, parmesan cheese, goat cheese, queso blanco cheese, romano cheese, cheddar cheese, carrot, red onion, zucchini, heavy cream, soy sauce, extra virgin olive oil

Taken from cookeatshare.com/recipes/asparagus-seared-swordfish-71026 (may not work)