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.