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At Final Cut Steakhouse, Chef Marky Spear is walking us through how he makes Final Cut Steakhouse's March Special, the Swordfish! Chef Marky starts this dish by lightly seasoning the swordfish with salt and pepper and then searing it in an extremely hot pan. Then, he places the freshly cooked fish on top of a white bean, pork sausage, and kale stew and finishes it off by garnishing with crispy kale and micro-greens!

The Swordfish Special has an excellent fish flavor with an unexpected sausage twist that is sure to have you completely satisfied! Come on in and try the Swordfish Special out for yourself during the month of March at Final Cut Steakhouse in Hollywood Casino St. Louis!