1 - 8 oz Fresh Swordfish Steak

Salt and Pepper both sides of the fish

Place on hot grill and cook for 7-9 minutes on each side

Gorgonzola Sauce:

1/2 gallon of heavy cream

8 oz Parmesan Cheese

1 tbsp salt

1 tbsp black pepper

1 tbsp of chicken base paste

1 tsp of minced garlic

4 oz of butter

4 oz of flour

8 oz Gorgonzola Cheese

2 tbsp chopped parsley

Add all the ingredients except butter, flour, parsley into a stock pot, heat on medium-low. Simmer for 30 minutes. Do not allow product to boil. Once the mixture has come together, take the 4 oz of butter and flour and make a roux. Add roux and thicken the sauce. Add parsley and stir until blended.

At time of production, take 6 oz of sauce and add to sauteed pan, add fresh spinach (4 oz) white wine (1 oz), fresh garlic (1 oz), minced shallots (1 oz), crispy applewood smoked bacon (3 oz) and bring to a boil. The spinach will wilt and blend into the sauce. Place grilled swordfish on plate, pour the sauce over the fish and your finished.