Friday, September 3, 2010
I don't generally indulge in croissants when making sandwiches, but today I was in the mood for a little splurge.
Grill swordfish steak on grill pan, about 4 minutes each side. Thinly slice half of a small onion. Heat one tsp olive oil, then add onions. The key to caramelizing onions is to cook them slowly over medium heat, and do not leave them alone! Stir until golden brown. Some like to add a bit of sugar to help the caramelizing process along, but I've never felt the need to...just let the natural sugars of the onions slowly caramelize themselves.
Toast croissant and spread horseradish mixture* on each side. Top with swordfish and onions.
*mix together equal amounts of light mayo and horseradish.
Posted by venu at 12:12 PM