Grilled Swordfish Recipe

Marinate Swordfish

Pat swordfish steaks dry with paper towels. In a shallow dish whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped thyme, 1 tsp salt, and 1 tsp pepper. Add steaks, turn to coat, cover and refrigerate 20–30 minutes (no more than 1 hour). Bring to near room temperature 20 minutes before grilling.

Grill Swordfish

Preheat grill (or grill pan) to medium-high (about 425°F/220°C). Oil grates lightly. Remove swordfish from marinade and let excess drip off. Grill steaks 4–5 minutes per side depending on thickness, until firm and opaque with good char marks and internal temp ~130–135°F (for moist medium); avoid overcooking. Transfer to a plate, tent loosely with foil and rest 5 minutes.

Clarify Butter (optional)

Melt 8 tbs butter in a small saucepan over low heat until foaming subsides and solids separate. Skim foam and keep warm. (You may use whole melted butter, but clarified butter reduces risk of breaking.)

Make Tarragon Reduction

Combine white wine vinegar, white wine, minced shallot and 1 tbs chopped tarragon in a small saucepan. Bring to a simmer and reduce over medium heat until about 2 tablespoons of liquid remain. Strain out solids into a heatproof bowl and discard solids; let reduction cool slightly.

Emulsify Egg Yolks

Set a heatproof bowl over (not touching) simmering water to form a bain-marie. Add egg yolks and the tarragon-vinegar reduction to the bowl and whisk constantly until mixture thickens and ribbons when lifted (about 3–5 minutes). Be careful the water is barely simmering to avoid scrambling.

Finish Bearnaise

Slowly whisk warm clarified butter into the thickened yolk mixture in a thin stream until sauce is thick and glossy (if sauce gets too thick, whisk in 1 tsp warm water). Stir in lemon juice, remaining 1 tsp chopped tarragon, 1 tsp salt and 1/4 tsp white pepper or pinch cayenne. Taste and adjust seasoning. Keep warm (off direct heat) until serving.

Prepare Stock & Aromatics

Bring 4 cups stock to a gentle simmer in a saucepan. In a separate wide saucepan heat 1 tbs olive oil and 1 tbs butter over medium heat. Add minced shallot and sauté until translucent but not colored, about 2–3 minutes.

Toast Rice & Deglaze

Add Arborio rice to the shallots and stir for 1–2 minutes until edges of the grains look translucent. Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.

Cook Risotto

Add hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding more. Continue this process for 18–20 minutes until rice is al dente and creamy. Stir in diced Black Forest ham about halfway through cooking so it warms through and flavors the rice.

Finish Risotto

When rice is creamy and just tender, remove from heat. Stir in 1 tbs butter, grated Leicester cheese, and parmesan (if using) until melted and incorporated. Stir in chopped parsley, season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Cook Asparagus

Preheat oven to 425°F (220°C) or use the grill. Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast on a sheet pan for 8–10 minutes until tender-crisp and slightly blistered, or grill 5–7 minutes, turning once. Keep warm.

Divide warm risotto onto four plates, creating a shallow bed. Arrange 2–3 asparagus spears beside the risotto. Place a slice of Black Forest ham folded (optional extra) on the risotto if you prefer more visible ham, then top the risotto with a grilled swordfish steak.

Spoon 2–3 tbs warm bearnaise over each swordfish steak and garnish with a tarragon sprig and a lemon wedge. Drizzle a little extra virgin olive oil over asparagus and risotto if desired. Serve immediately.