Serves: 6
Preparation Time: 1 hour
Cooking Time: 20 minutes
Swordfish Marinade Ingredients:
6 ea. Swordfish Fillets, cut into 4-5 oz. portions
1 ea. Shallot, sliced
2 ea. Garlic clove, peeled and crushed
½ ea. Red Bell Pepper, seeds removed
2 ea. Thyme, leaves only
3 ea. Parsley, leaves only
½ cup Vegetable oil
In a blender combine shallots, garlic, bell pepper, thyme, parsley, oil and puree thoroughly. Pour the mixture over swordfish and marinate.
“Clam Bake” Ingredients:
2 tbsp. Butter
3 ea. Shallots, diced
2 ea. Garlic Clove, minced
20 ea. Littleneck Clams, washed
1 tsp. Red Chili Flakes
4 links Chourico, cut into 1 inch pieces
4 ears Corn, cut into 2 inch pieces
2 lb. Fingerling Potatoes, blanched
3 cups Rock Seaweed, smoked or lightly grilled
2 cups Vihno Verde White Wine
3 ea. 1.5 lb. Lobsters, Steamed for 5 minutes
3 cups Fresh Clam Juice
2 tbsp. Parsley, chopped
1 tbsp. Butter
Freshly Ground Black Pepper
2 whole baguettes
Procedure:
To complete the dish
Season both sides of swordfish fillets with salt and white pepper. In a sauté pan over high heat add
canola oil. Once oil lightly smokes add swordfish fillets and sear both sides until golden brown. Place
in the oven to finish cooking. Remove from pan and reserve.
In a separate large braising pot over medium heat add butter. Add shallots and garlic. Simmer for 3 minutes or until vegetables are tender. Add littlenecks, chili flakes, chourico, corn, fingerling potatoes, seaweed, Vihno Verde and lobsters. Cook for an additional 2 minutes. Add clam juice, cover with a lid and cook over medium heat for 4 minutes. After 4 minutes add chopped parsley, butter and black pepper. Simmer for 1 minute. Serve in warm bowls with sliced baguette to soak up all the juice.
Recipe Type: AuthenticPreparation Time: 1 hour
Cooking Time: 20 minutes
Swordfish Marinade Ingredients:
6 ea. Swordfish Fillets, cut into 4-5 oz. portions
1 ea. Shallot, sliced
2 ea. Garlic clove, peeled and crushed
½ ea. Red Bell Pepper, seeds removed
2 ea. Thyme, leaves only
3 ea. Parsley, leaves only
½ cup Vegetable oil
In a blender combine shallots, garlic, bell pepper, thyme, parsley, oil and puree thoroughly. Pour the mixture over swordfish and marinate.
“Clam Bake” Ingredients:
2 tbsp. Butter
3 ea. Shallots, diced
2 ea. Garlic Clove, minced
20 ea. Littleneck Clams, washed
1 tsp. Red Chili Flakes
4 links Chourico, cut into 1 inch pieces
4 ears Corn, cut into 2 inch pieces
2 lb. Fingerling Potatoes, blanched
3 cups Rock Seaweed, smoked or lightly grilled
2 cups Vihno Verde White Wine
3 ea. 1.5 lb. Lobsters, Steamed for 5 minutes
3 cups Fresh Clam Juice
2 tbsp. Parsley, chopped
1 tbsp. Butter
Freshly Ground Black Pepper
2 whole baguettes
Procedure:
To complete the dish
Season both sides of swordfish fillets with salt and white pepper. In a sauté pan over high heat add
canola oil. Once oil lightly smokes add swordfish fillets and sear both sides until golden brown. Place
in the oven to finish cooking. Remove from pan and reserve.
In a separate large braising pot over medium heat add butter. Add shallots and garlic. Simmer for 3 minutes or until vegetables are tender. Add littlenecks, chili flakes, chourico, corn, fingerling potatoes, seaweed, Vihno Verde and lobsters. Cook for an additional 2 minutes. Add clam juice, cover with a lid and cook over medium heat for 4 minutes. After 4 minutes add chopped parsley, butter and black pepper. Simmer for 1 minute. Serve in warm bowls with sliced baguette to soak up all the juice.
Recipe Author: Chef Karsten Hart
Restaurant: Castle Hill Inn
Source: http://www.rihospitality.org/pdf/2012/RIHA_AnnualReport_2012_FINAL.pdf