Oil-Poached Swordfish

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Grilled swordfish can get very dry, very quickly. This oil-poaching method of preparation will cook the steaks slowly, and reward you with a moist, flavorful fish.

Ingredients

Marinade:
1⁄2 cup extra-virgin olive oil
1⁄2 cup canola oil
12 cracked black peppercorns
Grated zest from 1 lemon
3 bay leaves
3 sprigs fresh thyme
2 sprigs fresh rosemary

4 center-cut swordfish steaks (6 oz. each)
Salt and pepper, to taste

Poaching Liquid:
About 6 cups canola oil
About 2 cups extra-virgin olive oil
1⁄2 head unpeeled garlic,
cut horizontally

Preserved Lemon Sauce:
Rind of 1 preserved lemon, finely chopped
2 tbsp. finely chopped green Sicilian-style olives
1⁄2 cup stock
1 tsp. preserved lemon liquid
1 tbsp. butter
1 tbsp. each chopped fresh parsley and chives
Salt and pepper, to taste

Gnocchi sautéed with pickled ramps, chorizo, and hen-of-the-woods mushrooms

Steps

1. In a casserole or baking dish, combine oils, peppercorns, lemon zest, bay leaves, thyme, and rosemary. Submerge swordfish steaks in oil mixture. Refrigerate and marinate overnight, or at least 2-3 hr.

2. Season fish steaks with salt and freshly ground pepper; grill briefly in two directions to make cross marks on both sides of steaks. Remove from grill.

3. Into a stainless steel, heavy-bottomed pot, pour enough canola and olive oil to cover fish steaks (using a three- parts to one-part ratio). Add garlic. Over low to medium heat, slowly bring the oil temperature up to 110°F. Place grilled steaks into poaching oil and simmer until fish is cooked through, about 5-10 min.

4. Meanwhile, prepare Preserved Lemon Sauce: In a small saucepan, combine chopped lemon rind, olives, stock, and lemon liquid. Simmer over medium heat until heated through. Right before serving, swirl in butter and herbs; season with salt and pepper.

5. For service, place fish steaks on a bed of sautéed gnocchi; spoon preserved lemon sauce on top.

Source: By Chef Brian Bistrong

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Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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