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1
Preheat the grill.
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2
In a non-reactive saucepan, heat 1-tablespoon olive oil.
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3
When the oil is hot, combine the jalapenos, garlic, and onions.
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4
Season with salt and pepper.
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5
Saute for 3 minutes.
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6
Add the water and cook for 20 minutes.
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7
Remove from the heat and allow to steep until the mixture comes to room temperature.
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8
In a food processor, puree the mixture until smooth.
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9
With the machine running, pour the vinegar in a steady stream into the mixture.
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10
Check the seasoning.
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11
(The sauce is better if it is allowed to age for 2 weeks before serving.)
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12
Season the swordfish with olive oil and Essence.
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13
Place the swordfish on the grill and cook for 4 minutes on each side for medium.
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14
Arrange the relish around the edges of the plate.
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15
Mound the shoestrings in the center of the plate.
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16
Lay the fish directly on top of the potatoes.
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17
Spoon the sauce over the fish and around the plate.
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18
Garnish with peppers, chives, and Essence.
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19
In a saute pan, heat the olive oil.
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20
Add the haricots verts.
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21
Saute for 1 minute.
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22
Add the shallots, garlic, lobster meat and parsley.
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23
Saute for 2 minutes.
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24
Season with salt and pepper.
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25
Remove from the heat.
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26
Combine all ingredients thoroughly and store in an airtight jar or container.
