SKU # 88034400045

SWORDFISH WITH ROASTED GARLIC SAUCE

2 medium garlic bulbs

1 jar Polstar Garlic with Herbs, drained

1 cup chicken broth

1 tbsp chopped fresh tarragon, divided

4 (8oz) swordfish steaks

½ tsp salt

½ tsp pepper

2 to 3 tbsp. fresh lemon juice

lemon wedges (optional)

Cut off pointed end of garlic bulbs; place garlic on a piece of aluminum foil. Bake at 425 ° F for 30 minutes. Cool 5 minutes and squeeze pulp from garlic; mince. Set aside. Bring chicken broth and 2 teaspoons tarragon to a boil in a large, heavy skillet. Sprinkle fish evenly with salt and pepper. Add fish to broth mixture. Cover, reduce heat to medium, and cook 7 minutes, or until fish flakes easily when tested with a fork. Transfer fish to a serving dish; discard broth after reserving ½ cup. Melt butter in skillet over medium heat. Whisk in garlic, remaining 1 teaspoon tarragon, reserved broth, and lemon juice. Bring to a boil; boil 1 minute. Spoon sauce over fish. Garnish with lemon wedges, fresh tarragon and pickled garlic. Serves 4.

2 cups chopped Spanish onions ( 2 large)

2 tbsp extra-virgin olive oil

1 can (28oz) whole peeled tomatoes with juice

2-3 large green chili peppers, parched, peeled and chopped

2 cloves garlic, minced

1 jar Polstar Pickled Garlic with Herbs

1 tsp ground cumin

6 well trimmed 2-inch-thick loin pork chops

In large, deep frying pan, sauté onion in oil until clear, about 5 minutes. Add tomatoes, chili peppers, garlic and cumin and cook for 11 to 15 minutes, or until flavors combine. Add ¼ jar of garlic and ½ of marinade. Place pork chops cross sauce, spooning about half over chops. Cover and cook over medium-low heat for 40 to 60 minutes, spooning sauce over every 5 minutes or so until done. Garnish with remaining pickled garlic. Makes 6 servings.