- Yield 6 servings
A delicious dinner to serve company.
- 6 -- swordfish steaks (7 oz. each)
- 1 -- lemon
- 1 pound baby arugula
- 6 tablespoons pine nuts
- 6 teaspoons dried black currants
- 6 tablespoons 25-year-olk balsamic vinegar
- 12 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 6 -- thick slices of ciabatta bread
- 6 tablespoons basil oil
- Basil Oil:
- 2 bunches basil (pick leaves only)
- 1 cup extra virgin olive oil
- Season with swordfish with salt and cracked pepper. Heat a cast iron or steel fish skillet over a medium high heat. Put 2 tablespoons of olive oil in the hot skillet. Place the swordfish fillets in the skillet and saute 5 minutes on both sides. Remove the fish from the pan and transfer to a warm plate until needed. Drizzle with lemon juice.
- Cut the crust from the ciabatta bread to make 6 equal planks. Season the bread with a tablespoon of olive oil, salt, and pepper. Grill the bread on an open fire or toast the bread in the oven if you do not have a grill readily available. You can grill the swordfish rather than pan roast as well.
- In a saute pan, warm the butter and 3 tablespoons of olive oil until hot. Add the pine nuts and black currants and continue to warm. Quickly add the arugula and toss to coat with the mixture. Drizzle 3 tablespoons of the balsamic over the salad. Season with salt and pepper.
- For the basil oil, blanch the basil by plunging it in boiling water for 20 seconds and then shocking it in ice water. Squeeze the water from the basil and puree it in a blender with the olive oil until smooth. Season the puree with salt and white pepepr. Warm one cup of basil puree until it begins to bubble and is close to a boil. Remove the puree from the heat and strain it through a fine sieve. Let the mixture cool in a glass container until it has separated. Skim the green basil oil from the top and discard the juice on the bottom.
- To serve, place a piece of bread in the center of each plate. Spoon equal portions of the arugula mixture over the bread. Place the warm fish on top of the salad. Spoon any juice from the pan back over the fish. Drizzle the balsamic and basil oil around the plate.
Recipe reprinted with permission from A Life by the Sea by: Chef Dean James Max (Boca Raton, Fl., 2005).