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1
In small bowl or food processor, combine vinegar, 1/4 C olive oil, juice of 1 lemon, minced onion, and mexican seasoning.
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2
Place swordfish steaks in flat baking dish and cover with marinade.
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3
Cover and refrigerate for 30 minutes to 1 hour.
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4
While fish is marinating, prepare sesame crumb mixture and cream sauce.
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5
In medium bowl combine cracker crumbs, sesame seeds, and salt and set aside.
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6
In medium pan saute garlic, onion, and jalapenos until onion is transparent over medium heat.
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7
Transfer to blender or food processor.
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8
Add vinegar and beans to blender and process until mixture is smooth.
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9
Force sauce through strainer to remove seeds and skins.
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10
Return mixtyre to pan with remaining olive oil and simmer over low heat, stirring occasionally until thickened.
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11
Add half and half to reach desired consistency and keep warm.
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12
Remove swordfish in egg mixture and turn to coat.
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13
In large skillet, heat butter and oil over medium high heat.
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14
Butter will tend to bubble.
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15
Once butter finishes bubbling, mix swordfish in sesame crumb mixture and place in skillet.
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16
Cook about 4 minutes on each side until crips and golden brown.
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17
Serve immediately and drizzle with jalapeno cream sauce and roaset red pepper strips.
