Swordfish, Sweet Potato, Bonito & Pickled Mushroom Recipe

Prepare brine

In a small saucepan combine rice vinegar, water, sugar and 1 tsp kosher salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 2–3 minutes.

Assemble mushrooms

Place sliced mushrooms, sliced garlic, thyme and chili flakes (if using) into a heatproof bowl or jar.

Pickle

Pour hot brine over the mushrooms so they are submerged. Press down with a spoon to remove air pockets. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) before serving. Will keep refrigerated up to 5 days.

Cook sweet potatoes

Place the cubed sweet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender, 12–15 minutes. Drain thoroughly.

Mash and finish

Return drained sweet potatoes to the warm pot. Add butter, heavy cream, 1 tsp salt, 1 tsp pepper and grated nutmeg. Mash with a potato masher or use an immersion blender for a very smooth purée. Adjust seasoning to taste. Keep warm until plating.

Season swordfish

Pat swordfish steaks dry with paper towels. Rub both sides with 2 tbs olive oil, then season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10–15 minutes while purée and mushrooms finish.

Cook swordfish

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add a thin film of oil if needed. Place swordfish steaks in the pan and sear without moving for 3–4 minutes until a golden crust forms. Flip and cook 2–3 minutes more for an opaque center (internal temp ~130–135°F / 54–57°C) or longer for well done. Remove to a plate and rest for 3–4 minutes. Squeeze lemon juice over the steaks just before serving.

Finish with bonito

While resting, sprinkle dried bonito flakes over the hot swordfish so they soften and impart a smoky-umami finish. Drizzle with a little extra-virgin olive oil and a pinch of sea salt flakes.

On each plate, spoon a generous dollop of sweet potato purée and spread into a shallow swoosh. Place a swordfish steak slightly overlapping the purée.

Arrange a few tablespoons of pickled mushrooms alongside or on top of the purée. Scatter microgreens or chopped parsley around the fish, drizzle 1 tbs extra-virgin olive oil around the plate and finish with sea salt flakes to taste.

Serve immediately while the swordfish is warm and the purée is hot, allowing the sweet, savory and pickled elements plus the bonito flakes to balance.