Jul 14 2026
Restaurants›Magdalena, A Maryland Bistro›Swordfish Recipe

Swordfish Recipe

Inspired by Magdalena, A Maryland Bistro
Time1h 30m
Serves4

Chimichurri, Confit Sunchokes, Fennel-Apple Purée

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Ingredients

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Swordfish

Chimichurri

Confited Sunchokes

Fennel-Apple Purée

Method

Preparation

  1. 1

    Prepare the Chimichurri

    In a bowl, mix together parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Set aside to let the flavors meld.

  2. 2

    Confited Sunchokes

    In a saucepan, combine sunchokes, olive oil, garlic, thyme, and salt. Cook over low heat for about 45 minutes until sunchokes are tender.

  3. 3

    Fennel-Apple Purée

    In a pot, melt butter and sauté chopped fennel and diced apple until tender. Add vegetable broth and simmer for 15 minutes. Blend until smooth and season with salt.

Cooking the Swordfish

  1. 4

    Grill or Sear the Swordfish

    Preheat grill or pan over medium-high heat. Brush swordfish steaks with olive oil and season with salt and pepper. Cook for about 4-5 minutes on each side until cooked through and flaky.

Plating

  1. 5

    Serve the Dish

    On each plate, place a generous spoonful of fennel-apple purée, top with swordfish, add confited sunchokes on the side, and drizzle with chimichurri.

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