Grilled Swordfish, Chorizo Chayote and Chickpea Sauté, and Salsa Verde

$29.99 USD

Description
Ingredients
Instructions

“My Finale Dish revamped! I took my grilled swordfish recipe from my award winning finale and seasoned it more and then served it with the vibrant Salsa Verde and Chickpea Chorizo and Chayote Sauté that won me the big prize. You too will be winning with this flavor packed dish.” - Chef Claudia

Swordfish is the Steak of the sea! Seasoned with Latin Spices like Achiote, Cilantro, and Garlic, this vibrant Swordfish is not just a pop of color but a pop of flaky flavor. The blistered tomatoes are tossed with a bit of oil blistered caramelized and near falling apart. They make the most amazing sweet-savory bite to contrast all of the powerful flavors in this dish. Chorizo Chayote and Chickpea Saute are three incredible ingredients merge to make the most amazing sauté and faux pasta that will have you feeling better about eating fewer carbs.
Grilled Swordfish: swordfish steaks, Goya Sazón (Monosodium Glutamate, Salt, Garlic Powder, Onion Powder, Spices, Spice Extracts, Natural Color, Tricalcium Phosphate (Anti-Caking Agent)), salt.

Salsa Verde: tomatillos, serrano chiles, onion árbon chiles, garlic.

Chorizo, Chayote, and Chickpea Sauté: chorizo, chickpeas, chayote, onion, garlic, black pepper, salt.
HEATING DIRECTIONS:

MICROWAVE:
1. Remove label and place package directly into the microwave. (Meals are self-venting, do not puncture, cut, or remove the film.)
2. Microwave for 1:30 to 2:00 minutes or until cooked through. Microwave times may vary. Instructions based on a 1200 watt microwave.
3. Carefully remove the tray from the microwave by its corners and let it sit momentarily before opening.
USE CAUTION WHEN OPENING- The package may produce HOT steam after heating.

OVEN:
1. Preheat oven to 350ºF degrees
2. Remove label and film from the tray, remove and place food into an oven-safe container
3. Heat 12 to 14 minutes.
DO NOT PUT THE PACKAGE IN THE OVEN

Grilled Swordfish, Chorizo Chayote and Chickpea Sauté, and Salsa Verde

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