Recipe - Grilled Swordfish With Wild Mushroom Eggplant Ragout And A

2 Sixounce swordfish steaks
1 teaspoon Bayou Blast {Emeril's
Creole Seasoning}
3 Sixinch corn tortillas; cut
1" thick strips
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Orange sections; zested
before cut
2 tablespoon Lemon sections; zested
before cut
2 tablespoon Lime sections; zested before
cut
1 tablespoon Minced shallots
1 tablespoon Olive oil
1 teaspoon Honey
1 tablespoon Chopped cilantro

Preheat the grill and the fryer. Season the fish with Bayou Blast. Place on
the grill. Fry the tortilla strips in the fryer for 3 minutes, drain and
season with salt and pepper. (You want the strips to be sort of crumbled up
as they fry, they will be the nest for the fish to sit on.) In a small
bowl, combine the citrus sections, shallots, zest, olive oil, honey, and
cilantro. Season with salt and pepper. Remove the fish from the grill. Set
up a nest with the tortilla strips and place the fish on top. Top with the
salsa. This recipe yields 2