Swordfish Recipe
Peruvian drop peppers + Castelvetrano olives + fennel + arugula + citrus gastrique
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Ingredients
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Main Ingredient
Vegetables and Aromatics
Olives
Citrus Gastrique
Method
Preparation of Ingredients
- 1
Prepare the Swordfish
Pat the swordfish steaks dry with paper towels and season both sides with salt and black pepper. Set aside.
- 2
Prepare the Peppers
Remove the stems and seeds from the Peruvian drop peppers, then chop them finely.
- 3
Prepare the Fennel
Trim the fennel bulb, removing the stalks and fronds. Slice the bulb thinly and set aside.
- 4
Prepare the Olives
Pit the Castelvetrano olives if needed and slice them in half.
- 5
Prepare the Arugula
Rinse the arugula under cold water, then dry it using a salad spinner or paper towels.
Citrus Gastrique
- 6
Make the Gastrique
In a saucepan, combine sugar and white vinegar. Heat over medium heat until the sugar dissolves. Add orange juice and lemon juice, then bring to a simmer. Cook for about 15 minutes, or until the mixture thickens slightly. Season with salt and adjust with black pepper. Remove from heat and let cool.
Cooking the Swordfish
- 7
Assembly
- 8
Plate the Dish
On a serving platter, arrange a bed of arugula. Top with sliced fennel, chopped Peruvian drop peppers, and Castelvetrano olives. Place the cooked swordfish steaks on top and drizzle the citrus gastrique over the fish and vegetables. Serve immediately.
