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1
Dredge both sides of the swordfish in blackening spice.
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2
Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
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3
Add the swordfish and cook for 3 minutes.
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4
Turn over and cook for 3 minutes more.
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5
Warm the crab hash in saute pan, turning to warm throughout.
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6
Place warm Voodoo Sauce on a plate and top with sweet potato crab hash.
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7
Top with swordfish.
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8
Top with tomato and scallion garnish.
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9
Heat the olive oil in a saute pan.
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10
Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes.
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11
Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste.
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12
Add the crabmeat and gently toss until the crab is heated through.
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13
In a saucepan over low heat, reduce the cream by 1/3.
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14
In a separate saucepan, heat the BBQ sauce.
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15
Add the reduced cream.
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16
Add the butter and simmer for 3 to 4 minutes.
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17
Whisk in the salt and pepper.
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18
Keep warm until ready to serve.
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19
In a large pot, add the butter, onion, and garlic and let sweat until translucent.
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20
In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth.
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21
Add this mixture to the garlic and onion mixture with the rest of the ingredients.
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22
Bring to a simmer and cook for 1 hour.
