Grilled Swordfish and Roasted Spring Vegetables

Grilled Swordfish and Roasted Spring Vegetables
For the Spring Vegetables:
  • 8 peeled and sliced baby carrots
  • ⅓ pound of trimmed green beans
  • 20 asparagus stalks cut in half
  • 15 radishes sliced in half
  • 6 green onions sliced longways
  • 1 head of trimmed cauliflower
  • 2 pounds of sliced fingerling potatoes
  • 20 peeled Cippolini onions
  • 1 cup of baby Spring peas
  • 5 tablespoons of olive oil
  • 4 slices of julienne prosciutto ham
  • ½ small diced shallot
  • ⅓ cup of chopped fresh dill
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 ounces of unsalted butter
  • Kosher salt and fresh cracked pepper to taste
For the Swordfish:
  • two 10 ounce fillets of fresh swordfish
  • 2 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
  1. Vegetables: In a large bowl mix together 2 tablespoons of olive oil, fingerling potatoes, Cippolini onions, salt and pepper and place on a sheet pan lined with parchment paper and roast in the oven on 375° for 15 to 20 minutes or until golden brown.
  2. In a large hot saute pan with tablespoons of olive oil caramelize all of the remaining vegetables except for the peas. While the vegetables are browning place a separate saute pan on the burner with 1 tablespoon of olive oil on high heat and crisp up the prosciutto ham. Once crispy add in the shallot to caramelize. Once the shallots are brown remove the pan from the heat and whisk in butter, dill, lemon zest and lemon juice.
  3. Once the potatoes and vegetables are done roasting, combine them and add in the herb lemon butter along with the peas, adjust the seasonings with salt and pepper and keep warm.
  4. Fish: Coat the swordfish with the olive oil, season with salt and pepper and place on a hot grill (400° to 500°) for 6 minutes on each side or until golden brown and cooked through out. Once cooked remove from the grill.
  5. To Plate: Lay down the roasted vegetables with the swordfish on top.

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