Ingredients
Fresh swordfish with rapini, Yukon potatoes, zucchini, tomatoes, olives and a bright lemon-parsley emulsion.
Base recipe = 1 serving.
- 180 g swordfish steak
- 20 ml extra virgin olive oil
- 3 g garlic
- 200 g rapini
- 300 g Yukon potatoes
- 150 g zucchini
- 120 g Roma tomatoes
- 40 g Kalamata olives
- 10 g Italian parsley
- 20 ml fresh lemon juice
- 10 g Dijon mustard
Method
- Season and grill the swordfish carefully to the desired doneness, keeping the flesh moist and tender.
- Prepare the rapini, Yukon potatoes, zucchini, tomatoes and olives as Mediterranean garnishes with balanced texture and color.
- Blend Italian parsley, fresh lemon juice and Dijon mustard while emulsifying with extra virgin olive oil to create a bright sauce.
- Plate the swordfish centrally with the garnishes and finish with the lemon-parsley emulsion.
Chef’s Note: Swordfish benefits from confident grilling and a short rest. The emulsion should stay fresh and lively so it lifts the richness of the fish instead of masking it.
HACCP – Fish Control
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Fresh fish | < 38°F | Reject if above |
| Storage | Refrigeration | 32–38°F | Ice & drain |
| Cooking | Internal | 145°F | Continue cooking |
| Holding | Hot hold | > 140°F | Reheat or discard |
| Calories | 410 |
| Fat | 24 g |
| Carbohydrates | 12 g |
| Protein | 38 g |
| Sodium | Varies with olives, mustard and seasoning |
Dietary Info:
Gluten-Free • Paleo Friendly • Low Carb
Gluten-Free • Paleo Friendly • Low Carb