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

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

FSD Resources