CookTeaser

A CookTale

How often have I praised Mario Batali? I can’t count the times. I was about to prepare his recipe for Swordfish with Leeks and Grapefruit, but there was no Grapefruit. I did have lovely Swordfish from Adam’s Fairacre Farm, a dozen young Leeks, purchased at the Saugerties Farmers Market (from a farmer named Jacob of Deep Roots Farm), and Peaches.
The result was different from Batali’s, but according to my dependable taster, Cathie, it was as good as the Grapefruit version.

INGREDIENTS

3/4 Pound of Swordfish, sliced horizontally into 2 pieces 3/8″ thick, (with a sharp boning knife or by the fishmonger)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO (extra virgin olive oil)
4 Small Leeks (the white part only, cut 4″ long & sliced horizontally in half)
1 Cup of Orange Juice
1 TB of Dijon Mustard
1 TB of Mustard Seed
1/3 Cup of EVOO (extra virgin olive oil)
1 TB of Lemon Juice.
2 Peaches (cut in half)
A pinch of Sugar (to help caramelize the Peaches)

METHOD

1. Prepare the sauce, by combining the Orange Juice, Dijon Mustard, Mustard Seed & the 1/3 cup EVOO. Whisk together to emulsify.
2. Heat in a small sauce pan. Simmer until it’s reduced to the consistency of heavy cream. Set aside.
2. Season the Swordfish with Salt, Pepper & 1 TB of EVOO.
3. Add Salt & Pepper to the Leeks.
4. Heat another sauce pan with 3″ of water. When it comes to a boil, add 1 TB of Salt & the Leeks. Reduce to a simmer & cook for about 8 to 10 minutes. Remove & plunge into a bowl of ice water. Drain well & set aside.
5. Heat a grill pan to high. Add the 2 slices of Swordfish & grill for no more than 1 minute a side. If you have one, weigh the fish down with a cast iron grill press. Remove & keep warm with a foil cover.
6. In the same grill pan wiped clean, add a splash of EVOO & the Peaches, cut side down. Grill for about 5 to 7 minutes. Remove and keep warm with a foil cover.
7. Toss the drained Leeks in the Swordfish/Peaches pan for a few minutes to warm up.
8. Add all the components to serving plates.