Bertolli

Charleston Seafood Recipe List

Blossom

171 E. Bay Street, Charleston, SC 29401
843-722-9200

Grilled Atlantic Swordfish

Serves 4

Ingredients for Polenta

3 cup Chicken Stock
1 cup Yellow Corn Polenta
½ cup Heavy Cream
3 oz Butter
2 tbsp Kosher Salt
½ tsp Black Pepper

Ingredients for Mustard

2 tbsp Coleman’s Dry Mustard
6 tbsp Beer
1 ½ tsp Worchestershire Sauce
1 tbsp Caraway Seeds, toasted & crushed
3 oz Malt Vinegar
2 tbsp Honey
½ tsp Kosher Salt
3 each Egg Yolks
½ tsp Sugar

Ingredients for Brown Butter

4 oz Butter
¼ cup Almonds, slivered

Ingredients for Swordfish

4 each 6 oz local Swordfish Filets
½ cup Olive Oil
Salt & Cracked Black Pepper, to taste

Method for Polenta

• Start the polenta first.
• Bring the stock to a boil over medium heat in a saucepan.
• Once boiling, stir in the polenta and reduce heat to low.
• Simmer over very low heat for approximently 20 minutes.
• After 20 minutes, add the cream, butter, salt, and pepper.
• Adjust seasoning, set aside and keep warm.

Method for Mustard

• Combine all ingredients in a stainless steel bowl.
• Cook over a double boiler while stirring gently with a whisk until mixture thickens. Do not over whisk or it will become frothy.
• Let the mustard thicken until it reaches a consistency slightly less thick than mayonnaise.
• Place in the refridgerater to cool.

Method for Swordfish

• Coat the outside of the fish liberally with salt, pepper, and oil.
• Grill on one side for two minutes, then flip. Cook on the second side for an additional 4 minutes.
• As a final step, apply the mustard to both sides of the fish liberally with a pastry brush and remove from the grill.

To Plate

• Presentation should require a bowl as the polenta should not be thick enough to “stand” on a plate, but if the recipe is followed correctly is should not be soupy either.
• If the polenta is a little thick, thin it slightly with a little additional stock.
• Spoon the polenta in a large bowl and serve the fish on top.

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