Bertolli

Nashville Seafood Recipe List

Sunset Grill

2001 Belcourt Avenue, Nashville, TN 37212
615-386-3663

Grilled Atlantic Swordfish with Charred Fennel, English Pea & Carrot Fricassee, Cauliflower Puree, Walnut Gremolata & Sweet Potato Curls

Serves 1

Ingredients for Swordfish

6 oz piece Grilled Swordfish

Ingredients for Fricassee

1 head Fennel, charred on the grill, cut to a medium dice
2 Carrots, medium dice & blanch
1 cup fresh English Peas, blanched
Salt & Pepper, to taste
2 tbsp Butter

Ingredients for Cauliflower Puree

1 head Cauliflower, rough chop
½ Yellow Onion, rough chop
Salt, to taste
Milk, to cover

Ingredients for Walnut Gremolata

2 tbsp toasted Walnuts, chopped
¼ cup Parsley, chopped
1 Lemon, zest & juice
¼ cup Extra Virgin Olive Oil

Ingredients for Sweet Potato Curls

1 Sweet Potato, spun on a spiral spinner
Canola Oil, to fry
Salt

Method for Swordfish

• Salt and pepper fish and cook to a nice medium.

Method for Fricassee

• Sauté all together for five minutes.

Method for Cauliflower Puree

• Bring all to a boil, simmer till cauliflower is just cooked. Puree in blender.

Method for Walnut Gremolata

• Mix all together.

Method for Sweet Potato Curls

Fry potato curls till crispy then salt.

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