10 oz. swordfish
1 oz. red lentil
1 oz. green lentil
1 oz. brown lentil
1/2 oz. shallot
Pinch garlic
1 tbsp. red vinegar
2 tbsp. butter
1 tbsp. chopped fine herbs
1/2 oz. Braniose red pepper
1/2 oz. Braniose yellow pepper
Chicken stock
Red onion, sliced thinly
1/2 oz. cajun spice

Cook lentils in season stock; set aside. Saute in butter, peppers, shallot and garlic until soft. Deglaze pan with vinegar.

Add cooked lentils. Add butter, fine herbs and stock. Cook down to a creamy consistency without breaking lentils. Dust thinly sliced red onion in cajun spice and flour. Deep fry until golden. Grill swordfish to desired temperature. Place lentils in creamy sauce in center of plate. Place swordfish on top of lentils. Garnish on top with spicy red onion rings.