Johnny's Seared Swordfish in a Portabella Ragu Bernaise

By WEEK Reporter

September 23, 2010 Updated Sep 28, 2010 at 10:58 AM CDT

The chef from Johnny's Italian Steakhouse is searing the flavors of fall for this recipe.

He shows you how to make a swordfish chop that's big on presentation.

It's a seared sword fish (bone in) in a portabella mushroom ragu and bernaise sauce.

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