Spring Onions chopped x 1 stem
Bush Basil leaves x 8
Risotto Rice
4 persons
Ingredients:
Arborio rice x 2 cups
Olive Oil 4 tbsp
Garlic peeled & sliced x 2 cloves
Onion, chopped x 1
Spinach prepared chopped
White wine ¼ cup
Swordfish stock hot and simmering x 1 ltr
Grated tasty cheese 4tbsp
Grilled paw paw
Method:
1. Heat a large stainless pot, add the
olive oil
2. Add onions & garlic, sauté until
cooked then add the rice and stir until
all well incorporated
3. Deglaze with white wine and stir until
incorporated, then start to ladle on
the stock one by one and stir with
wooden spoon until incorporated
4. Continue until the stock is
incorporated then add cheese and
continue until you have a moist rice
with bite (al dente)
5. Take off heat and set aside, it will keep
warm and cooking
Orange Beurre-Blanc
Ingredients:
4 tbsp Vinegar
4 tbsp white wine
1 sprig parsley
¼ onion chopped
Butter cubed or diced 200g
Black Peppercorns 1tsp
Salt pepper
Orange Juice and segments of 1 Orange
Method:
1. Heat a small stainless pot, add all
ingredients until liquid has evaporated
2. Add butter cubes and stir in carefully
to form a creamy consistency, strain
and set aside and add the orange
segment and orange juice
Method & Serving:
1. Season & sear the fish fillets with a
little olive oil in a pan until almost
cooked and set aside on a warm spot
2. Heat and place some spinach and
beans in the middle of the plate and
add a large spoonful of risotto on top
3. Place the grilled paw paw and
swordfish neatly on the risotto and
spoon some of the beurre blanc on
and around
4. Garnish with the tomato/spring
onion & fresh bush basil…enjoy
3
SWORDFISH CHARGRILLED
The traditional wood fire
chargrilled version with pineapple,
banana, poblamo chilli, pomegranate, red
onion & lemon Salsa. This preparation
method brings out the best in Swordfish.
Gas will work as well but only ½ the
flavour. This method can be served just
with fresh garlic Herb Butter, Beurre
Noisette, Sauce Vierge, Chimi Churro
style or with Salsas.
Ingredients:
Sword Fish
Steaks x 4
Rocket Leaves
Salsa:
Ingredients:
Pineapple ¼
diced
Banana diced,
seasoned, placed in Lime juice x 1
Red fresh Poblamo, Jalapeño or Cayenne
Pepper deseeded diced x 2
Pomegranate - take seeds x 1
Red Onion diced x 1
Lemon Juice 4 tbsp
EVO coconut Oil 2 tbsp
Salt Pepper to season
Method:
Mix all ingredients together and season
to taste
Method & Serving:
1. Char grill Sword Fish Steaks to
double crosses and set aside warm
2. Plate the wild rocket in the centre
and place fish steak on top
3. Spoon Salsa over the Fish and enjoy
Bon
Appetit
OTB Tourism Award.
Escape Magazine • 37