Swordfish Recipe

Marinate

Pat swordfish steaks dry with paper towels. In a shallow dish whisk 3 tbs olive oil, 2 tbs lemon juice, minced garlic, thyme, 1 tsp salt and 1 tsp pepper. Place steaks in the marinade, turning to coat. Cover and refrigerate for 20–30 minutes (no longer than 1 hour).

Cook swordfish

Remove steaks from refrigerator 10 minutes before cooking to come toward room temperature. Heat a heavy skillet (cast-iron) or grill over medium-high heat until very hot. Brush or wipe off excess marinade. Add a small film of oil to the pan. Sear swordfish 3–4 minutes on the first side without moving until a golden-brown crust forms. Flip and cook 2–3 minutes more until center registers 125–130°F (52–54°C) for medium-rare to medium; adjust time for thickness. Transfer to a plate, tent loosely with foil and rest 5 minutes. Finish with a drizzle of the reserved 1 tsp olive oil and a squeeze of lemon before serving.

Place the cubed celery root and potato in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until both are very tender when pierced with a fork, about 15–20 minutes. Drain thoroughly and return to the warm pot for a minute to evaporate remaining moisture.

Pass the cooked vegetables through a ricer or mash very finely. Add 2 tbs butter and 1/2 cup warm milk or cream, and stir until smooth and silky. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm; if needed rewarm gently over low heat while stirring, or place in a warm oven (200°F/95°C) covered.

Heat 1 tbs butter and 1 tbs olive oil in a skillet over medium heat. Add peeled cippolini onions and cook, turning occasionally, until they begin to brown lightly, about 8–10 minutes.

Reduce heat to medium-low. Sprinkle 1 tsp brown sugar over the onions, add 1 tsp sherry or red wine vinegar, 1/4 tsp salt and 1/8 tsp pepper. Cover and cook 4–6 minutes more until onions are tender and glazed. If pan becomes too dry, add 1–2 tbs water. Taste and adjust seasoning. Keep warm.

Heat a large skillet or wok over medium-high heat. Add sesame oil and swirl. Add sliced garlic and cook 20–30 seconds until fragrant but not browned.

Add halved baby pak choy cut-side down and sear 1–2 minutes until the cut surfaces show light browning. Add 2 tbs water, cover and steam 1–2 minutes until leaves are wilted but stems remain crisp-tender. Uncover, add 1 tbs soy sauce and 0.25 tsp salt, toss to coat and cook another 30 seconds. Remove from heat.

Divide celery root purée among 4 plates, making a bed for the fish. Place a rested swordfish steak atop each portion of purée.

Arrange 3 glazed cippolini onions and 2 baby pak choy halves beside each steak. Spoon any onion glaze from the pan sparingly over the fish and purée. Sprinkle chopped parsley or chives over the dish and serve with a lemon wedge on the side for extra brightness.

Serve immediately. Leftovers: store components separately in airtight containers in the refrigerator up to 2 days; reheat gently to avoid overcooking the fish.