GRILLED SWORDFISH WITH A CREOLE MUSTARD SAUCE OVER LINGUINI

2 Swordfish steaks, 8 oz. Each
2 oz. Clarified butter
2 shallots, peeled and diced
1 oz. Garlic, peeled and diced
4 scallions, chopped
2 oz. Creole mustard (Pommery)
2 oz. Heavy cream
2 oz. Sherry
1 bunch Parsley
Stax Seasoning to taste
12 oz. Linguini (or pasta of choice), cooked
2 Fresh Roma tomatoes, peeled and diced
1 Fresh avocado, peeled and diced
1 Tbsp. Cilantro

In a hot pan, add clarified butter, shallots, scallions and fresh garlic. Add sherry and Stax Seasoning. Add the heavy cream and simmer to reduce. Add the pommery or Creole mustard and heavy cream. Add the fresh parsley.

Season the swordfish on both sides with Stax Seasoning and grill.

Place the cooked linguini in a serving bowl and pour the sauce over pasta. Add the grilled swordfish steak atop the pasta and garnish with fresh tomato, cilantro and avocado relish.