RAGIN’ CAJUN SWORDFISH AND CUCUMBER CANAPÉS WITH HONEY DRIZZLE
Ingredients
1 ½ pounds swordfish steaks
2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
1 tablespoon Italian breadcrumbs
3 tablespoons olive oil
1 English cucumber
2-3 tablespoons honey
Instructions
Cut the swordfish into 1-1 ½” cubes and place them on a cutting board. Combine the Ragin’ Cajun and breadcrumbs in a small bowl. Sprinkle this mixture over the fish cubes and roll them in the spice blend to completely coat.
Heat the oil in a large skillet over medium high heat. When the oil is very hot, add the seasoned cubes and cook, tossing occasionally with a spatula for 3-4 minutes until the fish is just cooked through and a steak knife inserted into each cube goes in and out easily.
Alternately peel the cucumber so you end up with green stripes of skin going down the sides. Cut the cucumber into ¼” thick slices. Place one fish cube onto each cucumber and drizzle with them with the honey. Place a toothpick in each to secure. Serve hot or at room temperature.
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