Swordfish w/Fennel Aioli & Roasted Tomato
Irene Lockwood
From Steven Brown Chef at Tilia (Nick & Eddies at the time)
ingredients
- 4 Swordfish fillets (1/2" thick, 6 oz ea)
- 2 TBL thinly chopped chives
- 8 medium-large Roma tomatoes - peeled and sliced in half lengthwise
- 2-3 TBL sugar (used on tomatoes & fennel)
- 12 red cherry tomatoes, cut in half, served raw
- 2 cups of fresh green beans or 2 cans of Cannellini beans
- 1/2 cup sliced (1/8“ thick) sweet onion (2” long) julienne
- Vinaigrette
- 1 TBL fresh lemon juice
- 1/4 cup good olive oil
- Aioli
- 12 ounces Canola oil
- 1 TBL fresh lemon juice
- 2 tsp Dijon Mustard
- 2 egg yolk
- 1 fennel bulb, diced & roasted
- 1 teaspoon of crushed fennel seeds
- salt & pepper to taste
directions
- 1
Roma Tomato - Roast at 200 for 2 hours
- 2
sprinkle with sugar, salt, pepper & olive oil (he used 1/2 cup of sugar on a 20“ x 24” pan full)
- 3
Fennel Aioli - Dice fennel, sprinkle with sugar, salt pepper & olive oil and Roast until soft at 200 for 2 hours
- 4
Make Aioli by mixing egg yolk, mustard and lemon juice together, then slowly drizzle canola oil into mixture using a blender to emulsify. Add roasted fennel and fennel . Thin this mixture with water to the consistency of cream.
- 5
Lemon vinaigrette - Mix good olive oil with lemon juice.
- 6
Green beans or white beans - heat or cook so they are warm
- 7
Swordfish - Salt & pepper fish, grill until cooked, sprinkle with chopped chives.
- 8
Assembly - Drizzle lemon vinaigrette on plate, then drizzle aioli on plate. Place a mound of beans in center plate, add a few raw cherry tomatoes, a few sliced onions and four roasted Roma tomatoes halves per plate, place Grilled Swordfish on top of the beans.
notes
Steven Brown showed me this recipe in the kitchen of Nick & Eddies
Source: Irene Lockwood
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