Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Swordfish With Portuguese Sauce

  • Yield: 4 main-course servings



  • Sprinkle both sides of the swordfish steaks with Creole Seasoning and use your hands to coat the fish thoroughly.
  • Prepare the Portuguese Sauce, and keep warm.
  • Heat the oil in a large skillet over high heat. When the oil is hot, add the swordfish steaks and sautÈ until medium rare, for about 3 to 5 minutes on each side.
  • To serve, place a sword fish steak on each of 4 dinner plates, top with 1/3 cup of the Portuguese Sauce, and sprinkle each serving with 1 tablespoon green onions.