SWORDFISH HASH
Provided by Florence Fabricant
Categories dinner, easy, lunch, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place potatoes in boiling salted water and cook about 10 minutes, until barely tender. Drain.
- Heat oil in large, heavy skillet. Add the potatoes and saute over medium-high heat until they begin to color. Add onion and continue to saute until onion and potato are golden. Fold in swordfish and cook for several minutes. Add lemon juice and cook a minute or so longer.
- Season to taste with salt and pepper and fold in the parsley and scallion. Serve at once, topped, if desired, with poached eggs.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 3 grams, TransFat 0 grams
BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH
Steps:
- Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
- Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
- Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
- In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
- In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.
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- For the tomato butter: Soak the wood chips in water for 30 minutes before using, then drain and transfer to a pan. Place the tomatoes into a perforated pan and set over the wood chips, then top with a lid. Place over medium heat, and smoke the tomatoes for 30 to 45 minutes. Meanwhile, combine the fennel, shallots and garlic in a pot and simmer until translucent. Pour in the wine to deglaze, and then stir in the cream, stock and smoked tomatoes. Mash the tomatoes into the sauce using a whisk or the back of a stirring spoon. Simmer over medium heat until the liquid is reduced by two-thirds. Puree until smooth, strain and season with salt and sugar. Reserve for plating.
- For the swordfish: Combine the fennel seed, oregano, peppercorns, salt and thyme in a pan and toast over low heat for 30 minutes, shaking the pan every couple of minutes. Transfer to a spice grinder and pulse until it becomes a coarse powder. Heat the olive oil in a pan over medium-high heat. Sprinkle the swordfish with the fennel herb mix, and then place seasoned-side down into the pan. Sprinkle the top side with the fennel herb mix. Cook until cooked throughout, about 3 minutes per side, then remove from the pan and let rest. Pour in the wine to deglaze, and then add smoked tomato butter and cook until reduced by half. Stir in the unsalted butter until melted.
- For the hash: Boil the potatoes until fork-tender. Drain and let cool. Add the olive oil a skillet, and then saute the potatoes and bell peppers until golden brown. Add the chard and toss for 30 seconds. Stir in the butter and cook until melted and combined, and then season with the salt and black pepper.
- For the salad: Mix together the mizuna, olive oil, some of the bottarga, the orange and some salt and black pepper.
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