(FOX 2) - Pat O'Brien's Chef Mike Clugston, along with Sous Chef Tim Margitish from St. Clair Shores came on The Nine to show of their Bourbon Peach Swordfish.
Find the recipe below:
Bourbon Peach Swordfish
4-8oz swordfish filets
2 ripe fresh peaches cut in quarters
3 Tbsp butter
3 Tbsp brown sugar
½ tsp lemon zest
3 chopped mint leaves
Salt and pepper to taste
Lightly salt and pepper the swordfish. Put on 350 degrees chargrill and cook for 5 minutes on each side. While swordfish is cooking place a heavy frying pan on the grill, add butter and peach quarters and cook until soft (about 5 minutes). Slowly add bourbon and ignite to flambé now when the flame goes out add brown sugar, mint and lemon zest and let cook for 3 minutes. Place swordfish on plate and top with bourbon peaches.
Learn more about Pat O'Brien's specialties at http://pobtavern.com/.