Macadamia and peppercorn-crusted swordfish from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 103) by Tenney Flynn

  • peppercorns of your choice
  • raw macadamia nuts
  • Show all ingredients...

  • EYB Comments

    Can substitute raw cashew nuts for raw macadamia nuts; all-purpose flour for rice flour; and cobia steaks, king mackerel steaks, barracuda steaks, mako shark steaks, or black grouper steaks, or other firm fish steaks for swordfish steaks.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick veal jus; Red wine sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raw cashew nuts for raw macadamia nuts; all-purpose flour for rice flour; and cobia steaks, king mackerel steaks, barracuda steaks, mako shark steaks, or black grouper steaks, or other firm fish steaks for swordfish steaks.

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