Recipe courtesy of Michael’s on East
Serves 4
Swordfish
4 8 oz swordfish filets, thickly cut
4 oz roasted red bliss potatoes (recipe follows)
1 oz caramelized onions (recipe follows)
3 oz roasted green beans & cherry tomatoes (recipe follows)
1 cup caper, prosciutto, and shiitake beurre blanc (recipe follows)
2 oz blended oil
Kosher salt
Fresh black pepper
For the Swordfish
In a sauté pan over medium-high heat, add the oil. Season swordfish with salt and pepper and immediately sear on one side until the fish is golden brown. Flip fish and finish in 350 degree oven for approximately eight minutes, until it is moist yet cooked through. Set aside until the dish is ready to be plated.
For the Roasted Red Bliss
8 Red bliss potatoes
2 oz olive oil
Pinch of thyme
Kosher salt
Fresh black pepper
Slice red bliss potatoes in half lengthwise, then into thirds. Place in a mixing bowl and season with salt and pepper, dried thyme and olive oil. Spread out on a roasting pan and cook in oven at 350 degrees for 15 minutes, until golden brown. Set aside until the dish is ready to be plated.
For the Caramelized Onions
I yellow onion, julienne
1 ½ Tablespoon olive oil
Pinch of brown sugar
In a pan over high heat, add the oil and onions. Sauté onions until caramelized. (If the onions begin to burn, add small amounts of water to the sauté pan as the onions stick, scraping and stirring to develop color.) Set aside until the dish is ready to be plated.
For the Roasted Haricot Verts & Cherry Tomatoes
Blanche the green beans until semi-tender. Place in ice bath, once cooled, drain water and allow the green beans to dry thoroughly. In a sauté pan over high heat, add the green beans and cherry tomatoes. Place green beans in a mixing bowl and drizzle with extra virgin olive oil. Season with salt and pepper. Set aside until the dish is ready to be plated.
For the Beurre Blanc
4 oz white wine
1 lemon, juiced
1 Tablespoon capers
2 Tablespoon chopped prosciutto
2 oz shiitake mushrooms
16 oz, cold butter, cut into small pieces
Place wine, lemon juice, capers, prosciutto and shitake mushrooms in a sauté pan. Simmer until almost all liquid is gone and the mushrooms are soft. Add individual slices butter to saucepan, whisking it in under low heat, briskly whisking as it melts and emulsifies. Continue whisking until all the butter has emulsified. Keep warm on stove until ready to serve.
To Plate
On a large round plate, place potatoes in a half circle. Place the haricot verts next to the potatoes. Place the swordfish filets in the circle on top of the vegetables and top with the beurre blanc sauce. Serve immediately.
