Bourbon Peach Swordfish with Pat O'Brien's

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
2oz bourbon 
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. 

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