Ingredients

• 1 recipe Potato Skordalia, recipe follows
• 4 (6-ounce) swordfish fillets
• 2 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• Essence, for seasoning fish, recipe follows
• 3 cups cooked white beans
• 1/4 cup finely chopped red onions
• 1 small red bell pepper, roasted, peeled, seeded, and diced
• 3/4 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh cilantro leaves
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges, for garnish
• Cilantro sprigs, for garnish

Directions

Potato Skordalia:

1 pound boiling (such as red bliss) potatoes, halved with the skin on

5 garlic cloves

1 teaspoon salt

2 tablespoons good-quality red wine vinegar

2 tablespoons fresh lemon juice

1 to 1 1/4 cups extra-virgin olive oil

Bring a large saucepan of salted water to a boil. Add the potatoes and cook 15 minutes, or until tender. Drain well and cool. Peel the potatoes, discarding the skins. Push them through a ricer into a medium bowl and set aside.

Pound the garlic with the salt in a mortar and pestle until smooth. Add the garlic mixture to the potatoes and stir well. Gradually add the vinegar, lemon juice, and the oil, pounding or stirring constantly with a wooden spoon. Adjust seasonings with salt and freshly ground pepper to taste. Add more oil if desired.

Yield: about 3 cups

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.