Goin Coastal Recipe: Anbdouille-Crusted Swordfish With Butternut Squash Puree

Butternut Squash Puree Ingredients
-1 head butternut squash, peeled and insides removed
-Milk (enough to cover squash)
-1/2 stick butter
-Salt and pepper to taste

Butternut Squash Puree Procedure
-Cut the butternut squash into large pieces and place in a medium sauce pan.
-Cover the squash with milk and bring to a boil.
-Once boiling, reduce the heat and simmer until squash is tender.
-Strain the squash, reserving some of the milk to add to the puree.
-Puree the squash and butter in a food processor. Add some reserved milk (if necessary) to get your desired consistency.
-Add salt and pepper to taste.

Andouille-Crusted Swordfish Ingredients
-4 8-ounce swordfish fillets
-1 pound ground andouille sausage
-3 eggs
-1/2 cup mayonnaise
-1/2 cup Dijon mustard
-Salt and pepper to taste

Andouille-Crusted Swordfish Procedure
-Mix mayonnaise and Dijon mustard to create a Dijonnaise and set aside.
-Mix ground or finely minced andouille sausage and eggs. If you purchased andouille links, put them in a food processor until minced. Set aside.
-Preheat the oven to 400 degrees.
-Place the swordfish on a sheet pan with oil, and salt and pepper the fillets to taste.
-Lightly spread Dijonnaise on the swordfish.
-Cover the swordfish with the desired amount of andouille sausage mixture.
-Bake for 15-20 minutes depending on the thickness of the swordfish. The andouille crust should be nice and crispy.
-Remove the swordfish from the oven and serve with your favorite side dish.