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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


RECIPE

Serves 2

A CookTale

A few months ago, I claimed “This has never happened before… but I shall make sure it happens again”. It did last evening. I grilled a 2″ thick fillet of Swordfish. It’s a totally different taste sensation when it’s as thick as a filet mignon. Seared and crisp on the surfaces and juicy and just perfect in the middle. It’s cut from the carcass of a Swordfish that you most likely have to ask your friendly fishmonger to cut just for you. That is, if his walk-in cold room has one. It’s well worth seeking out one that does.

INGREDIENTS For the Swordfish

2 Swordfish Fillets 2″ thick (8 oz each)
1 TB of sweet Paprika + a sprinkle of hot Paprika
4 oz of Butter softened (more if needed)
1/3 C of Vermouth or White Wine
Lemon Juice (to taste)
Balsamic Glaze (available online from Roland Foods)
Sea or Kosher Salt & Black Pepper
Basil Pesto as garnish (optional)

METHOD

1. In a container large enough to fit the two Fillets, add the EVOO, Paprika, Salt & Black Pepper. Whisk to combine.

2. Heat the saute pan to high, add half the Butter (2 oz), & when it stops sizzling, add the Fillets & saute until golden brown on both sides (about 1-1/2 minutes per side).

4. The internal temperature should register about 120-125 degrees. Remember that we like our fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.

4. Remove with a slotted spatula & drain on paper towels. Transfer to a holding plate & cover with tin foil to keep warm.

5. To plate, spoon a bed of the Summer Salsa onto a plate. Top with a Swordfish fillet. Garnish with the optional Basil Pesto & serve

INGREDIENTS For the Raw Summer Salsa

1/2 C of Raisins or Currants, rinsed in water to plump up
2 TB of EVOO
3 Scallions diced
1 Garlic Clove, minced
1/2 lb ripe Red & Yellow Cherry Tomatoes, halved
10 Black or Green Olives, pitted & halved
1/4 C of Salt Capers, rinsed in water to remove the Salt
Kosher Salt & Pepper to taste
Basil Pesto as a garnish

METHOD

1. Soak Raisins or Currants in lukewarm water for 30 minutes. Drain and set aside. Do the same in another bowl with the Capers.

2. In a large mixing bowl, add all the other ingredients. Paper towel dry the Raisins & Capers, & add them as well.

3. Add the EVOO & the Salt & Pepper. Toss gently to combine.

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