Grilled Swordfish Recipe
Pineapple-thyme gastrique, Lapsang Souchong oil with pea tendril slaw
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Ingredients
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Swordfish
Pineapple-Thyme Gastrique
Lapsang Souchong Oil
Pea Tendril Slaw
Method
Grilling Swordfish
- 1
- 2
Making Pineapple-Thyme Gastrique
- 3
Combine Ingredients
In a saucepan over medium heat, combine pineapple juice, sugar, and apple cider vinegar. Bring to a simmer.
- 4
Add Thyme
Add fresh thyme leaves and cook until the mixture thickens slightly, about 10-15 minutes. Remove from heat.
Preparing Lapsang Souchong Oil
- 5
Infuse the Oil
In a small saucepan, heat olive oil over low heat. Add Lapsang Souchong tea leaves and let steep for about 10 minutes. Strain and set aside.
Making Pea Tendril Slaw
- 6
Combine Slaw Ingredients
In a large bowl, combine pea tendrils, julienned carrot, and sliced radishes.
- 7
Dress the Slaw
Drizzle with lemon juice and sprinkle with salt. Toss gently to combine.
Plating
- 8
Serve
On a plate, place a serving of grilled swordfish, drizzle with pineapple-thyme gastrique, and serve alongside pea tendril slaw.
