Cajun Swordfish Recipe

Season

Pat swordfish steaks dry with paper towels. Brush both sides with 2 tbs olive oil. Rub 2 tbs Cajun seasoning evenly over the steaks, pressing gently so it adheres. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.

Cook

Heat a large heavy skillet (cast-iron recommended) over medium-high heat until hot, about 2–3 minutes. Add a thin film of oil if pan is dry. Place swordfish steaks in the pan and sear without moving for 3–4 minutes until a golden-brown crust forms. Flip and cook 2–3 minutes more, until opaque through the center but still moist (internal temp ~135–140°F / 57–60°C for medium). Adjust time for thickness. Remove to a warm plate and tent loosely with foil to rest while finishing other components.

Prepare stock and squash

Keep 4 cups of stock warm in a saucepan over low heat. In a medium skillet, sauté the butternut squash cubes in 1 tbs butter over medium heat until just tender and lightly browned, about 6–8 minutes. Season lightly with a pinch of salt and set aside.

Sweat aromatics and toast rice

In a wide heavy-bottomed saucepan, melt 2 tbs butter with 1 tbs olive oil over medium heat. Add the finely diced onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add 1.5 cups arborio rice and stir to coat the grains, toasting 1–2 minutes until the edges look translucent.

Deglaze and simmer

Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding warm stock, 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. Maintain a gentle simmer. Continue this process for about 18–22 minutes until rice is creamy and al dente.

Finish risotto

When rice is nearly done (after about 15–18 minutes), fold in the sautéed butternut squash. Once the rice is creamy and tender, remove from heat and stir in 3/4 cup grated Pecorino Romano, 2 tbs heavy cream (optional), and 1 tbs unsalted butter. Taste and season with salt and pepper as needed. Keep warm until plating.

In a small skillet, melt 1 tbs unsalted butter with 1 tsp olive oil over medium heat. Add 3/4 cup panko breadcrumbs and 1/2 cup finely grated Pecorino Romano. Toast, stirring constantly, until golden brown and crisp, about 3–5 minutes. Season with 1/4 tsp freshly ground black pepper. Transfer to a bowl to cool; crumbs will crisp further as they cool.

Heat a small dry skillet over medium heat. Add 1/2 cup raw pepitas and 1/2 tsp olive oil, stirring constantly, until they begin to pop and are fragrant and lightly browned, 3–4 minutes. Immediately transfer to a plate and toss with 1/4 tsp sea salt. Set aside to cool.

Brown the butter and crisp the sage

In a medium saucepan or skillet, melt 6 tbs unsalted butter over medium heat. Once melted, continue cooking, swirling pan occasionally. After a few minutes the butter will foam, then the milk solids will brown and give a nutty aroma — watch closely to avoid burning. When the butter is a deep golden-brown (about 4–6 minutes), add 12 whole sage leaves and fry for 20–30 seconds until crisp. Remove from heat promptly.

Finish sauce

Stir in 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Spoon sauce into a small warm bowl, leaving the browned bits in the pan to incorporate into the sauce. Reserve fried sage leaves for garnish.

Spoon a generous bed of butternut squash risotto onto each warmed plate. Place a Cajun-seared swordfish steak on top of the risotto. Spoon several tablespoons of warm brown butter sage sauce over the swordfish and around the risotto. Sprinkle pecorino crumbs and toasted pepitas over the risotto and fish for texture. Garnish with a crisp sage leaf and a lemon wedge. Serve immediately.