Grilled Swordfish with Sweet Pea Risotto and Carrot Oil
Recipe by Executive Chef Scott Ehrlich, The Dunes at the Winnetu Oceanside Resort. Serves 4.
3 oz. carrots, grated
3 oz. olive oil
4 oz frozen peas
1 oz. spinach
1 oz. fresh basil
2 tablespoons butter, unsalted
3 oz. yellow onion, small diced
1 cup Arborio rice
1 teaspoon fresh thyme, chopped
7 ½ cups chicken broth
1/2 cup dry white wine
4 pieces 7-oz swordfish
3 oz. snow peas, cut on bias
1 oz. pine nuts
4 oz. grated carrot
2 oz. olive oil
1 cup finely grated Parmesan cheese
Directions
Preheat oven to 300°F.
Blend carrot and olive oil in blender. Strain; set aside.
Boil peas for 2 minutes, Add spinach for 20 seconds, then basil for 2 seconds. Cool in ice bath and puree till smooth. Set aside.
Bring chicken stock to a boil, then turn off.
Sweat onion and butter over medium low heat in medium sauce pan. Add onion and cook avoiding any color, about 5 minutes. Add rice and thyme and toast 2 minutes, again no color. Add wine and cook until almost dry. Add 2/3 stock, 1/2 cup at a time. Set aside.
Grill your swordfish until half cooked. Put on buttered tray.
Finish risotto, adding pea puree, parmesan, more butter, salt if needed, and more stock till just done, al dente and creamy, but a little firm. Finish swordfish in oven till just done.
Saute snow peas and pine nuts.
Plate: Divide risotto onto 4 plates. Top with swordfish, then snow peas. Finish with drizzle of carrot oil.
Win a stay at The Dunes: Go out to Katama and try Chef Scott’s swordfish between now and May 18, and be entered to win a two-night stay in a Winnetu Suite (between mid-May and August 3). Details here.
