Don't shy away from seafood – a perfectly seared swordfish steak will make your guests' mouths water. This recipe comes to us from Chef Andy Little of Josephine's in Nashville, TN. Bathe these fresh swordfish steaks in some browned butter and serve over sauteed pearl onions, green beans, and warm bacon vinaigrette for an elevated dinner with friends. Chef Andy Little's tip? Get to know your local fishmonger, and let the fresh catch of the day dictate your menu.
- 4 6-ounce swordfish fillets
- 2 cups peeled pearl onions
- 1 cup cremini mushrooms, quartered
- 2 cups French beans, blanched
- 2 ounces unsalted butter
- Bacon Vinaigrette
- Olive Oil
- Salt and Pepper
Film a sauté pan with olive oil and place over high heat. Once the oil is shimmering, add the pearl onions and roast until golden brown in color. Add the mushrooms and sauté until cooked through. Add the blanched green beans and butter and reserve in a warm place.
Heat your grill or grill pan to medium high heat. Brush each swordfish fillet with olive oil, salt, and pepper. Place the fillets on the grill and cook on each side for about 3-4 minutes or until just cooked through. Test by placing a cake tester into the middle of the fillet. If it comes out warm to the touch, the fish is finished.
Ladle the bacon vinaigrette into the bottom of a warm bowl; top with warm vegetables and swordfish.
- 825 g chicken stock
- 450 g bacon
- 330 g onion
- 90 g brown sugar
- 210 g balsamic vinegar
- 4 bay leaves
Rough chop the bacon, place in a cold sauté pan and begin to render over low heat. Once rendered 75% add rough chopped onion, minced garlic and reduce heat to low. Cook on low for 10 minutes. Add chicken stock, brown sugar, balsamic and bay leaves. Simmer for 15-20 minutes. Puree until smooth.