Jul 14 2026
Restaurants›Theo's - Fayetteville›Swordfish Recipe

Swordfish Recipe

Inspired by Theo's - Fayetteville
Time1h 30m
Serves4

Autumn vegetables, chorizo, drunken cranberries, onion soubise, tarragon aioli, ancho lime beurre monte, crispy kale

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Ingredients

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Swordfish

Autumn Vegetables

Chorizo

Drunken Cranberries

Onion Soubise

Tarragon Aioli

Ancho Lime Beurre Monte

Crispy Kale

Method

Preparing the Swordfish

  1. 1

    Season the Swordfish

    Pat the swordfish steaks dry with paper towels. Drizzle with olive oil, then season with salt and pepper on both sides.

  2. 2

    Cook the Swordfish

    Heat a grill or grill pan over medium-high heat. Cook the swordfish for about 4-5 minutes on each side, or until it reaches an internal temperature of 145°F (63°C). Remove from heat and let rest.

Cooking the Autumn Vegetables

  1. 3

    Prepare the Vegetables

    In a large bowl, combine diced butternut squash, halved Brussels sprouts, and sliced carrots. Drizzle with olive oil, and season with salt and pepper. Toss to coat.

  2. 4

    Roast the Vegetables

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring halfway through, until tender and caramelized.

Making the Chorizo

  1. 5

    Cook the Chorizo

    In a skillet over medium heat, add the diced chorizo. Cook for about 5-7 minutes, stirring occasionally, until browned and crispy. Drain excess fat and set aside.

Preparing the Drunken Cranberries

  1. 6

    Simmer the Cranberries

    In a small saucepan, combine dried cranberries, red wine, and brown sugar. Bring to a simmer over medium heat and cook for about 10-15 minutes until the cranberries are plump and the mixture is syrupy. Remove from heat and set aside.

Making the Onion Soubise

  1. 7

    Cook Onions

    In a saucepan over medium heat, melt butter and add sliced onions. Cook, stirring occasionally, for about 15-20 minutes until onions are soft and translucent.

  2. 8

    Blend the Soubise

    Add the cooked onions to a blender with heavy cream. Blend until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Making the Tarragon Aioli

  1. 9

    Blend the Aioli

    In a mixing bowl, whisk together egg yolks, minced garlic, chopped tarragon, and lemon juice. Slowly drizzle in the oil while whisking continuously until the mixture thickens. Season with salt to taste.

Preparing the Ancho Lime Beurre Monte

  1. 10

    Melt the Butter

    In a small saucepan, melt the unsalted butter over low heat. Stir in ancho chili powder and lime juice until fully incorporated. Keep warm.

Making the Crispy Kale

  1. 11

    Prepare the Kale

    Preheat the oven to 350°F (175°C). Remove the stems from the kale and tear the leaves into bite-sized pieces. Toss with olive oil and salt.

  2. 12

    Bake the Kale

    Spread the kale on a baking sheet and bake for 10-15 minutes until crispy, checking frequently to avoid burning.

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