Barnegat Light Swordfish Recipe

Cooking Instructions

1. 1

   Prepare the Celery Root Puree

   Peel and chop the celery root into small cubes. Boil in salted water until tender, approximately 20 minutes. Drain and blend with 2 tablespoons of olive oil until smooth. Season with salt and pepper to taste.

2. 2

   Roast the Mushrooms

   Preheat the oven to 400°F (200°C). Toss mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden brown.

3. 3

   Sauté the Black Kale

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped black kale and sauté until wilted, about 5-7 minutes. Season with salt and fresh thyme.

4. 4

   Cook the Swordfish

   Season the swordfish steaks with salt, pepper, and thyme. Heat the remaining olive oil in a skillet over medium-high heat. Cook the swordfish for about 4-5 minutes on each side until cooked through and golden brown.

5. 5

   Make the Red Wine Jus

   In the same skillet used for swordfish, add red wine and reduce until thickened, about 5-7 minutes. Strain if desired.

6. 6

   Plate the Dish

   On each plate, spread a generous amount of celery root puree, top with sautéed black kale, roasted mushrooms, and the swordfish. Drizzle with red wine jus before serving.