Chef Rolf's New Florida Kitchen Style Swordfish
2 x 6 oz. Swordfish Steak 4 oz. White Lump Crab Meat crumbled 4 oz. Alligator Sausage sliced 1 Bell Pepper diced 2 Garlic Cloves chopped 2 Spanish Onion diced 1 Scallion diced 2 oz. Butter
Sautee all ingredients other than swordfish in half the butter for about 3 minutes over medium heat. Use blackening seasoning to taste. In separate pan sautee fish in other half of butter for about 3 minutes each side over medium heat. Use fresh fish seasoning to taste. Plate fish, top with crab and sausage mixture and top with bearnaise sauce and garnish with fresh steamed asparagus.