Thursday, November 10, 2016

Recipe - Grilled Swordfish with Sweet Potato, Preserved Lemon, Caper Berry, Tomato, Garden Blossoms

(Serves up to 4)




Ingredients

  • Swordfish steaks
  • Salt
  • 2 - Sweet Potatoes
  • 1 TBSP - Butter
  • 2 Cups - Olive Oil
  • 1/2 Cup - Milk
  • 4 - Thinly sliced caper berries\
  • 8 - Multi-colored baby potatoes (boiled and peeled)
  • 10 - Cherry tomatoes (halved)
  • 18 - Parsley leaves 
  • 6 - Alfanzo olives 
  • 1/4 Cup - Diced basil
  • 1 - Thinly sliced shallot
  • Fresh lemon juice (about 1 lemon, more if needed)
  • Thin sliced preserved Lemons to taste

Swordfish Preparation
  • Cut thin (1/3”) steaks
  • Season with salt
  • Sear in cast iron pan with neutral oil

For the Sweet Potato Puree
  • Peel 2 Sweet potatoes (Orange, purple, or gold)
  • Slice in uniform pieces and cook in milk until tender enough to puree
  • Puree to smooth
  • Add salt and butter 

Preserved Lemons (If you make 10, they keep very well for other applications)
  • Make two cross cuts on the top of lemon from north pole to almost south pole, not completely cutting through
  • Pack with salt and leave in covered container for a week, rinse and slice into very thin slices. 

Mediterranean Vinaigrette
  • Combine and blend the caper berries, baby potatoes, cherry tomatoes, parsley leaves, olives, basil, shallot, fresh lemon juice, preserved lemons, olive oil and salt (to taste). 

Final Preparation
  • Grill swordfish
  • Place sweet potato puree below fish or in piped dollops around plate
  • Spill gorgeous and vibrant vinaigrette on top of fish
  • Place any blossoms or microgreens of choice on top such as elyssum, fried basil leaves, dahalia, etc. 


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