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| Juniper-seared Swordfish with Rock Shrimp and Quinoa Risotto |
| Yields: 4 servings |
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| INGREDIENTS: ORANGE-CURRY EMULSION |
1/2 C clam juice
juice of one orange
1/8 t cayenne pepper
1/4 t paprika
1/2 t curry powder
1/4 t togarashi (available in Asian markets)
2 t turmeric
1/4 C unsalted butter, cubed |
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| INGREDIENTS: QUINOA RISOTTO |
2 roasted red bell peppers, diced
1 lb fresh rock shrimp
4 C clam juice
2 T extra-virgin olive oil
1 C dice red onion
2 cloves garlic, peeled and minced
1 T New Mexican ground chiles or mild Hungarian paprika
Kosher salt (optional)
freshly ground black pepper
1 C corn kernels
1/4 C fresh basil |
| METHOD: ORANGE-CURRY EMULSION |
• In a small saucepan, combine the stock, juice and spices; bring to a
boil.
• Reduce the heat and simmer for five minutes, then remove the pan
from the heat and whisk in the butter.
• Using a hand blender, whip until frothy; set a side, keeping warm. |
| METHOD: QUINOA RISOTTO |
• Put the quinoa into a fine strainer and rinse under cold running water
to remove any residue of its bitter husks; drain thoroughly.
• Bring clam broth to a boil in a medium saucepan. Meanwhile, heat
the olive oil in a large saucepan over medium-high heat.
• Add the onion and garlic and cook for 4 to 5 minutes, until fragrant.
• Add the Chile powder and quinoa and cook for about 2 minutes until
hot, stirring to prevent sticking.
• Remove the pan from the heat and carefully pour the broth over the
quinoa.
• Return to heat and bring to a simmer, stirring.
• Season to taste with salt and generous dose of black pepper.
• Cook for about 8 minutes, stirring frequently, until most the liquid is
absorbed but the quinoa still moist.
Add the corn, roasted bell peppers and rock shrimp to the quinoa
and cook for about 3 minutes, until heated thru and the rock shrimp
are nice and pink-red.
• Add the basil and cook the risotto gently for about 2 minutes longer,
until the risotto is slightly moist and creamy. Keeping warm.
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| INGREDIENTS: SWORDFISH |
4 5-ounce pieces swordfish, skin removed
1 T juniper berries, lightly crushed
1/2 C cognac or brandy
4 T olive oil
2 t minced thyme
to taste Kosher salt and fresh ground black pepper |
| METHOD: SWORDFISH MARINADE |
• Place the fish in a shallow bowl and cover with the marinade
ingredients. Cover and refrigerate for at least 1 hour or up to 4
hours.
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| METHOD: SWORDFISH |
• Preheat the oven 375 degrees F.
• Drain the fish, discard the liquid, and sprinkle with salt and black
pepper.
• Heat a large oven-proof sauté pan or skillet over medium-high heat.
• Add the oil and heat for a few seconds until the oil begins to
shimmer.
• Slide the swordfish into the skillet, one side down; cook until that
side is crisp and golden, about 2 minutes.
• Gently turn the swordfish over with a slotted spatula and put the
pan into the preheat oven.
• Cook opaque throughout, 3 to 5 minutes, depending on the
thickness of the fish |
| TO FINISH |
• Place generous serving of risotto in the center of each warmed plate.
• Take care to divide the rock shrimp evenly among the plates and top
each plate with the golden brown swordfish
• Spoon the orange-curry emulsion on top the swordfish and around
the quinoa garnish with a bundle of blanched haricots vets, black
sesame seeds and drizzle of basil oil.
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| NOTE |
| • The quinoa adds some great earthy flavors to this dish and is
unusual. Quinoa is high in protein, which make the dish very
nutritious. It also produces a starch gel, similar to that of risotto,
which gives it kind of a silky texture. |
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