Gone Fishing
by Phillip Nordt at OTB
Swordfish, also
known as broadbills
in some countries,
are large, highly
migratory, predatory
fish characterised by
a long, flat bill. They
are a popular sport
fish of the billfish category, though
elusive. Swordfish are elongated, round-
bodied, and lose all teeth and scales by
adulthood.
It’s a great gamefish, but rarely caught by
recreational fisherman in the Cook Islands,
however we caught one and you can buy
them most times at Ocean Fresh in their
Panama Fish Shop.
Swordfish should be cooked through,
however, it is also eaten raw in the Pacific
Islands, they belong to a small group of
fish that are not recommended to eat raw,
due to existing bacteria it should be cooked
to 78 deg internal temperature with this
medium to well. Swordfish contains many
potential health benefits, when taken in
moderation.
The bone structure of swordfish is quite
unique and the bones make a fabulous
stock. Its also called the pork of the sea.
I will make a swordfish soup with the
roasted swordfish bones and also use the
stock for risotto.
To me swordfish is a hearty fish with bite
and very good flavour, which is enhanced
by cooking methods like pan searing,
chargrilling over wood fire or blackened
in a hot oven. It also has a great use in
cassoulets, curries and soups and this makes
it a very versatile and tasty fish option.
Today we will look at a Chilled Swordfish
& lemon consommé with grilled & chilled
swordfish, ginger, cucumber, radish, green
onions, cherry tomatoes, green chilli and
fresh basil, sort of a hot summer cooler,
then the traditional wood fire chargrilled
version with pineapple, banana, poblamo
chilli, pomegranate, scallions & lime,
followed by a seared version of Swordfish
with Swordfish stock risotto, organic
spinach, grilled paw paw, snake beans &
orange beurre blanc.
36 • Escape Magazine
1
CHILLED SWORDFISH
& lemon consommé with grilled &
chilled swordfish, ginger, cucumber, radish,
green onions, cherry tomatoes, green chilli
and fresh basil,
Ingredients:
Broadbill steaks x 4
Cucumber ½
Radish sliced ½ cup
Cherry tomatoes sliced
½ cup
Spring Onions sliced 1 bunch
Green chilli, 1 tbsp of thinly sliced Ginger
Kaffir Lime leaves x 8
Lime Juice 4 tbsp
Broad Bill consommé
Make ahead… can be frozen
Ingredients:
Broadbill bones chopped 1kg
Olive Oil 4tbsp
Butter 50g
Dashi powder (Japanese dried bonito
powder), Vegetable or chicken stock 2 tbsp
Onions chopped x 2
Garlic chopped x 4 cloves
Mushrooms sliced ½ cup
Carrots chopped ½ cup
Leeks chopped ½ cup
Celery sticks chopped x 2
Tomatoes deseeded, skinned and chopped
x 2
Bayleaf x 1
Lemongrass crushed x 2 stems
White wine 250ml
Water 3 Ltrs
Egg whites x 6
Finely diced vegetables carrots/onions/
celery 1 cup
Method:
1. Heat up a large pot on the stove, add
the Oil then the butter, add the bones
and
2. Fry until they start to take on colour,
turn
3. Stir, then add the vegetables on top of
the bones, stir
4. Deglaze with the white wine, reduce
until almost no liquid left than add
the water
5. Bring to a simmer and start skimming
when the foam comes up for ½ hour
6. Strain stock through a muslin cloth
into a fresh pot
7. Briefly beat in the egg whites and
vegetable brunoise,
8. Bring back to a simmer (do not boil)
and wait until the foam comes up and
sets into a foam matt
9. Check if the stock is clear, with a
ladle take out part of the foam matt
and ladle the stock through a muslin
cloth into a new stainless pot, when
done season with Dashi Powder salt &
white pepper.
10. Chill the stock in the fridge or chiller
room
Method:
1. Season and sear the fish fillets with
a little extra virgin coconut oil in a
pan and cool in a pot covered with
consommé, so it stays moist
2. Slice the vegetables thinly.
3. Re-Season and taste the chilled fish
consommé with sea salt
4. Place cooled fish in the middle of the
plate
5. Pour on the consommé half way up
the fish
6. Add your vegetables and serve
2
SEARED SWORDFISH RISOTTO
with Swordfish stock risotto, organic
spinach, grilled paw paw, snake beans &
orange beurre blanc.
Ingredients:
Sword fish fillets x 4
Risotto Rice x 4
portions
Organic spinach,
sautéed with EVO
coconut oil & garlic
Orange Beurre Blanc 100 ml
Snake beans, cleaned and blanched x 1
bunch
Tomato concasse 4 tbsp from 1 tomato