Serves: 2 Prep Time: 10 min Cooking Time: Appx. 20 min.
2 ea, 12 oz. Swordfish filets
1 jar, B & M Apricot Pepper Jam
1 cup, All Purpose Flour with
¾ tsp, B & M Mediterranean Style Sea Salt, finely ground
2 ea, Eggs, whisked well
1 oz, Light cream or ½ & ½
Mix eggs and milk product together well in bowl to make egg wash.
2 ½ cups Walnuts or Pecans, roasted, non salted,
4 Tbsp., Grapeseed Oil
2 Tbsp., Sweet Cream Butter
2 Tbsp., All Purpose Flour
2 oz., Coconut milk
2 oz., Apricot juice (Goya)
3 ea, Scallions, finely sliced

Rinse filets in cold water, pat dry. Dredge filets in seasoned flour, shake off excess, then coat filets with egg wash well. Chop nuts until course; lay coated filets in nuts, shaking off excess. Heat oil in sauté pan and sauté' filets on each side for a minute or two, until just getting browned. Place in baking dish into pre heated oven @ 350 F, for appx. 20 minutes.

Sauce:
While swordfish is in the oven, melt butter in saucepan, add flour, whisk well. Add coconut milk, apricot juice and Apricot Pepper Jam, bring to quick simmer, cook until thickened into sauce. If the sauce should be just a little too thick, add more apricot juice.

Platting Platter Style:
Place swordfish through center of platter, drizzle sauce over swordfish, reserve the rest for sauce dish. If you have sautéed' vegetables, or baked potatoes, place these around the platter nicely. Garnish swordfish with scallions. Serve.

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